APPLE STRUDEL II

Taste of Home

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Ingredients

Directions:
1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
2 tablespoons canola oil
● In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand for 5 minutes. Drain.
● Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside.
● Place 1 sheet of phyllo dough on a work surface.
● Combine butter and oil; set aside 2 teaspoons.
● Lightly brush some of the remaining butter mixture over phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out.
● Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture.
● Spread apple mixture over phyllo to within 2 in. of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 in. from edge.
● Place seam side down on a baking sheet coated with cooking spray. With a sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining sugar.
● Bake at 350 degrees for 35-40 minutes or until golden.