Apple-Phyllo Strudel
A delicate pastry filled with tender Granny Smith apples, dried fruit, and brown sugar, wrapped in crispy phyllo dough. This elegant dessert is topped with fresh raspberries and optional vanilla yogurt sauce.
Ingredients
- •6 whole Granny Smith apples, peeled, cored and cut into 1/4-inch slices
- •½ cup dried cranberries or cherries
- •1½ cups brown sugar
- •1 tsp cinnamon
- •6 sheets phyllo dough, thawed
- •1 spray Vegetable-oil cooking spray
- •½ cup amaretti cookie or graham cracker crumbs
- •½ cup fresh or frozen raspberries (thawed)
- •12 oz nonfat vanilla yogurt (optional)
Cooking Instructions
- 1.
Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.
45 min
