Monday, March 9, 2009

Dried-Fruit & Apple Strudel

My oldest brother Garson, says that these taste like Boklava. I have to admit it kinda does but nothing in them are the same. But they are mighty tasty.

2 medium apples, peeled and diced
1/2 cup (125 mL) chopped nuts
1/2 cup (125 mL) chopped mixed dried fruit
1/4 cup (50 mL) whole-wheat bread crumbs
2 Tbsp (30 mL) honey
1/4 tsp (1 mL) ground nutmeg
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) pure vanilla extract
1 Tbsp (15 mL) fresh lemon juice
3 sheets packaged phyllo dough, thawed
1/4 cup (50 mL) butter, melted (or use low-fat vegetable oil spray)

Preheat oven to 350°F. In a medium-sized bowl, mix together apples, nuts and dried fruit, bread crumbs, honey, nutmeg, cinnamon, vanilla and lemon juice. Lay one sheet of phyllo on the counter and brush with melted butter (or spray lightly with cooking oil). Repeat for the remaining sheets of phyllo. Place the fruit mixture along one end of the layered phyllo. Grasp that end and roll up the phyllo, lightly brushing or spraying the dry under-parts of the pastry as you go. Pinch and fold both ends to secure the filling. Brush the surface of the phyllo once more with a little butter or a quick spray of cooking oil.
Place on a non-stick baking sheet, seam side down, and bake for 25 minutes or until golden brown. Cool. To serve, gently slice the strudel on a bias in 2-in.- (5-cm-) thick slices. Serve with fruit preserves or low-fat frozen yogurt. Serves six.

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