Apple Strudel with Warm Cinnamon Sauce

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Apple Strudel with Warm Cinnamon Sauce

 

Strudel:

8 medium Granny Smith apples, peeled, cored and sliced

1/2 cup raisins

2 tablespoons honey

cinnamon and nutmeg to taste

6 sheets phyllo dough, partly thawed (keep covered with a damp, clean towel

while you work)

vegetable oil spray

 

Cinnamon sauce:

2 cups apple cider

4 teaspoons cornstarch

cinnamon and nutmeg to taste

 

Preheat oven to 400 degrees. Lightly grease a baking sheet using a vegetable

oil spray. Mix sliced apples and raisins with honey and sprinkle with cinnamon

and nutmeg.

Lay one sheet of phyllo on a greased cookie sheet. Spray phyllo with a mist of

water. Lay another sheet of phyllo on top of the first one, spray with water

and place a third sheet on top.

Place half of apple mixture on phyllo and roll up lengthwise, tucking in the

ends to enclose the filling. Next, slash the roll three-quarters of the way

through - not all the way! - in seven spots to mark eight slices. (The first

slash divides the roll in half, the next two slashes divide the roll in

quarters, and last four slashes divide the roll into eighths). Repeat this

procedure to create a second roll with the other 3 sheets of phyllo and the

remaining apple mixture. Bake 15 to 20 minutes, until lightly browned.

While the strudel is baking, make the cinnamon sauce. Combine the apple cider,

cornstarch and spices in a small saucepan. Whisk the mixture thoroughly and heat

to a boil, stirring constantly as the sauce thickens.

Pour the sauce over the strudel rolls. Serve warm or let cool just slightly

before serving.

Serves 8.

 

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