Apple Lemon Raisin Strudel
Ingredients
1 1/2 Tbsp. light butter, melted
1/2 cup Splenda brown sugar, divided2 Tbsp. dry plain breadcrumbs
3/4 tsp. cinnamon
3/4 tsp. cinnamon
4 cups thinly sliced and peeled apples (any except Red Delicious)1/4 cup raisins or currants
1/2 tsp. grated lemon zest
1/2 tsp. grated lemon zest
8 sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours)
Cooking spray
1/2 tsp. sugar
Preparation
1. Preheat the oven to 350ºF.
2. Pour the butter into a small bowl or custard cup.
3. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl.
4. Toss the apples, ¼ cup brown sugar, raisins or currants, and lemon zest in a large bowl.
5. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying out), covered with parchment paper for easier clean up, and lightly brush with the melted butter. Sprinkle with 2 Tbsp. of the breadcrumb mixture. Repeat the layers with the remaining phyllo, melted butter mixture, and breadcrumbs, ending with phyllo. Lightly coat the top phyllo sheet with cooking spray. Arrange the apple mixture over the phyllo, leaving a 2-inch border. Be careful not to use any of the liquid at the bottom of the bowl or the strudel will become soggy. Starting at the short edge, roll up the phyllo jelly-roll style. Do not roll too tightly or the phyllo will split. Place the strudel, seam-side down, on a baking sheet coated with cooking spray or covered with parchment paper. Lightly spray strudel with cooking spray, and sprinkle with remaining brown sugar.
6. Bake for 30 minutes or until golden. Cool for 10 minutes and remove from the pan. Cut with a serrated knife.
Preparation
1. Preheat the oven to 350ºF.
2. Pour the butter into a small bowl or custard cup.
3. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl.
4. Toss the apples, ¼ cup brown sugar, raisins or currants, and lemon zest in a large bowl.
5. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying out), covered with parchment paper for easier clean up, and lightly brush with the melted butter. Sprinkle with 2 Tbsp. of the breadcrumb mixture. Repeat the layers with the remaining phyllo, melted butter mixture, and breadcrumbs, ending with phyllo. Lightly coat the top phyllo sheet with cooking spray. Arrange the apple mixture over the phyllo, leaving a 2-inch border. Be careful not to use any of the liquid at the bottom of the bowl or the strudel will become soggy. Starting at the short edge, roll up the phyllo jelly-roll style. Do not roll too tightly or the phyllo will split. Place the strudel, seam-side down, on a baking sheet coated with cooking spray or covered with parchment paper. Lightly spray strudel with cooking spray, and sprinkle with remaining brown sugar.
6. Bake for 30 minutes or until golden. Cool for 10 minutes and remove from the pan. Cut with a serrated knife.
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