Apple N Raisin Strudel
|Peeled finely chopped apples||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|Wholewheat slice||2 , toasted|
|Sugar||4⁄5 Cup (12.8 tbs)|
|Walnuts||1⁄3 Cup (4.8 tbs), finely chopped|
|Lemon peel||1 Teaspoon, finely shredded|
|Raisins||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄3 Teaspoon|
|Phyllo dough sheets||6|
|Powdered sugar||1 Ounce|
To make the FILLING: Place the apples in a large bowl.
Sprinkle with the lemon juice and toss until coated.
Set the apples aside.
In a blender or food processor, blend or process the bread until it forms fine crumbs.
In a small bowl, stir together 6 tablespoons of the crumbs, the sugar, walnuts and lemon peel.
Set the walnut mixture aside.
To make the pastry: Preheat the oven to 350°.
In a custard cup, stir together the sugar and nutmeg.
Stack the phyllo sheets and cover them with a damp cloth to prevent drying out.
Place one sheet on a large piece of wax paper. (Keep the remaining sheets covered.)
Lightly spray the sheet with the no-stick spray.
Sprinkle with about 1 teaspoon of the nutmeg mixture.
Repeat layering, spraying and sprinkling the remaining sheets with the nutmeg mixture.
To assemble the strudel: Evenly spread the apples on top of the phyllo.
Sprinkle with the walnut mixture, then sprinkle with the raisins.
Spray a large cookie sheet with no-stick spray.
With the help of the wax paper, carefully lift and roll up the phyllo and apples jelly-roll fashion.
Then carefully transfer the strudel to the prepared cookie sheet.
Fold under the ends so that the strudel does not leak out during baking.
Bake about 30 minutes or until golden brown.
Cool slightly or completely on a wire rack before serving.
To serve, cut the strudel diagonally into eight slices.
Then lightly sift the powdered sugar over the tops of the slices and serve.