Cranberry Apple Strudel
Butter-flavored nonstick cooking spray
1 tablespoon margarine
1 tablespoon packed light brown sugar
2 medium Golden Delicious apples, cored, peeled and diced
1/4 cup raisins
1 can (16 ounces) whole-berry cranberry sauce
6 sheets phyllo dough
3 tablespoons graham cracker crumbs, divided
1/4 cup toasted almonds, chopped
1. Preheat oven to 375�F. Spray cookie sheet with cooking spray. Set
aside. Melt margarine in large saucepan over medium heat. Add brown
sugar; bring to a boil. Add apples and raisins; cook 10 minutes or
until apples can be easily pierced with fork. Remove from heat. Add
cranberry sauce; mix well. Set aside.
2. Place 1 sheet of phyllo on piece of parchment paper with narrow
side farthest away. Spray phyllo with cooking spray; sprinkle 1-1/2
teaspoons graham cracker crumbs on phyllo. Overlap second sheet of
phyllo over first sheet about 1 inch down from top. Spray with
cooking spray; sprinkle with 1-1/2 teaspoons crumbs. Continue
overlapping with remaining phyllo and crumbs, spraying with cooking
spray between each layer.
3. Spoon cooled cranberry mixture into center of phyllo. Sprinkle
chopped almonds over mixture. Fold bottom and sides of phyllo to
cover mixture, forming an envelope. With floured hands, roll filled
phyllo, jelly-roll fashion, to form strudel. Place strudel on
prepared cookie sheet. Spray top with cooking spray. Make 8 diagonal
cuts across top of strudel. Bake 12 to 15 minutes or until lightly
browned.
4. Cool on wire rack 30 minutes. Cut crosswise into 8 pieces. |