Phyllo dough makes a crisp, flaky strudel crust even without the considerable quantity of butter called for in most recipes. You should serve this strudel while hot, however, as it loses crispness as it cools.
Serves 12.
1 T raisins
1/2 C hot water
4 medium apples, preferably Rome Beauty or Golden Delicious
1 T plus 1 t sugar
1 T cornstarch
Dash of cinnamon
1 t vanilla extract
5 (14 x 18″) sheets frozen phyllo dough, thawed)
Vegetable oil cooking spray
Fine dry bread crumbs
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Preheat oven to 375 degrees. Put raisins in small bowl and cover with 1/2 C hot water. Let soften 20 minutes then drain.
Peel, quarter, core and dice apples into small pieces. In large bowl, mix 1 T sugar and cornstarch. Add apples, cinnamon and vanilla. Stir to blend, then stir in raisins.
On a large work surface, place one phyllo sheet with longer side nearest you. Coat lightly with vegetable oil cooking spray and sprinkle lightly with bread crumbs. Repeat with remaining phyllo sheets, layering sheets one on top of the other.
Leaving a 2″ border along top and bottom and 1″ border along the sides, spoon apple filling onto bottom third of phyllo in a long 2″-wide cylinder. Starting from bottom edge, roll phyllo up and over filling to make a long fat rope. Squeeze short sides shut with your fingers.
Carefully transfer the “rope” to a baking sheet, either nonstick or lightly sprayed with nonstick spray. Bake until golden brown, about 30 minutes. Slice and serve right away.
