Apple Strudel
(Parker County)

1/3 cup raisins
3 tablespoons Amaretto
2 cups Granny Smith apples, peeled and coarsely chopped
1/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
butter-flavored cooking spray
2 cups vanilla low-fat ice cream
fresh mint (optional)

Combine raisins and Amaretto in a bowl. Microwave at high for 1 1/2 minutes; drain well. Combine raisins, apples, sugar, flour, and cinnamon in a bowl. Toss well, and set aside. Place phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet with cooking spray, place one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap. Spoon apple mixture along 1 long edge of phyllo, leaving 12 inch border. Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.

Starting at long edge with 2 inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake at 350 degrees for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with fresh mint, if desired.

Yield: 8 servings (1 slice and 1/4 cup ice cream)

4H Recipe Index