Recipe - Apple Strudel With Cinnamon Sauce

8 md Granny Smith apples; peeled,
cored and cut or sliced up
One half cup Raisins
2 tablespoon Honey
Cinnamon and nutmeg to taste
6 Sheets phyllo dough; partly
thawed & covered with a
damp, clean towel
Vegetable oil spray; (PAM)

CINNAMON SAUCE
2 cup Apple cider
4 teaspoon Arrowroot or cornstarch
Cinnamon and nutmeg to taste

STRUDEL: Preheat oven to 400 F. Mix cut or sliced up apples and raisins with
sweetener (I used 2 Tbs. frozen apple juice concentrate); sprinkle with
cinnamon and nutmeg. Lay 1 sheet of phyllo on a greased cookie sheet. Spray
phyllo with vegetable oil or a mist of water. Lay another sheet of phyllo
on top of the first one, spray with oil or water and place a third sheet on
top.

Place half of apple mixture on phyllo and roll up lengthwise, turning in
the ends to enclose filling. Cut Three fourths of the way through the roll to make 7
servings. Repeat procedure with the other 3 sheets of phyllo and the
remaining apple mixture. Bake 15 to 20 minutes, until lightly browned.

SAUCE: Combine all ingredients in a small saucepan. Whisk thoroughly. Heat
to a boil, stirring constantly.

TO SERVE: Separate strudel slices with a sharp knife. Top with warm sauce.

Note: I did not slice strudel and baked it about 35 minutes. Next time I
would chop apples instead of slicing thinly.

Posted to fatfree digest by "Richard M. Swanson" sharpy@sedona.net on Oct
26, 1998, converted by MM_Buster v2.0l.