Source: Clean Eating (modified by Aimee)
Makes 3 strudel rolls
When serving as a dessert, top with cinnamon honey cream-cheese sauce (recipe below).
5 Golden Delicious apples
1 cup raisins
1/4 cup honey
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
18 sheets phyllo (14 x 9), thawed
cooking spray
3/4 cup graham cracker crumbs
3 TB butter, melted
optional: 1 cup chopped walnuts to replace 1 apple
1. Preheat oven to 350. Peel & core apples; chop into coarse pieces & place in large bowl. Add raisins, honey, vanilla, cinnamon, & nutmeg (and optional walnuts).
2. Place 1 sheet of phyllo on clean flat work surface, spray with oil, & evenly sprinkle 2 tsp graham cracker crumbs over the top. (Keep remaining phyllo covered with plastic wrap until needed.) Repeat layers for a total of 6 sheets of phyllo (don't spray oil/crumbs on last sheet). Spread 1/3 of apple filling into a long log on top , leaving at least 1 inch space all around. Snugly roll all phyllo layers over filling, jellyroll style, tucking in. Carefully transfer to oiled baking sheet & brush with butter. Repeat steps for 2 more strudels (a second baking sheet may be needed).
3. Bake strudels until deep golden brown & flaky, about 30 minutes. Cool a little. To serve, use a serrated knife to cut each strudel crosswise into serving portions. Top with optional sauce.
Cinnamon Honey Cream-Cheese Sauce:
4 oz. cream cheese, softened
2 TB honey
2 TB milk
1/4 tsp cinnamon
In small bowl, beat together all ingredients until evenly blended and smooth. Cover & refrigerate for at least 1 hour to allow flavors to meld.
To maximize the consistency of this sweet sauce, remove it from the refrigerator about 30 minutes before serving.
Makes 3 strudel rolls
When serving as a dessert, top with cinnamon honey cream-cheese sauce (recipe below).
5 Golden Delicious apples
1 cup raisins
1/4 cup honey
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
18 sheets phyllo (14 x 9), thawed
cooking spray
3/4 cup graham cracker crumbs
3 TB butter, melted
optional: 1 cup chopped walnuts to replace 1 apple
1. Preheat oven to 350. Peel & core apples; chop into coarse pieces & place in large bowl. Add raisins, honey, vanilla, cinnamon, & nutmeg (and optional walnuts).
2. Place 1 sheet of phyllo on clean flat work surface, spray with oil, & evenly sprinkle 2 tsp graham cracker crumbs over the top. (Keep remaining phyllo covered with plastic wrap until needed.) Repeat layers for a total of 6 sheets of phyllo (don't spray oil/crumbs on last sheet). Spread 1/3 of apple filling into a long log on top , leaving at least 1 inch space all around. Snugly roll all phyllo layers over filling, jellyroll style, tucking in. Carefully transfer to oiled baking sheet & brush with butter. Repeat steps for 2 more strudels (a second baking sheet may be needed).
3. Bake strudels until deep golden brown & flaky, about 30 minutes. Cool a little. To serve, use a serrated knife to cut each strudel crosswise into serving portions. Top with optional sauce.
Cinnamon Honey Cream-Cheese Sauce:
4 oz. cream cheese, softened
2 TB honey
2 TB milk
1/4 tsp cinnamon
In small bowl, beat together all ingredients until evenly blended and smooth. Cover & refrigerate for at least 1 hour to allow flavors to meld.
To maximize the consistency of this sweet sauce, remove it from the refrigerator about 30 minutes before serving.
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