Apple Strudel

Ingredients

• 4 large Granny Smith apples, peeled, cored and thinly sliced
• ¾ cup sugar
• ½ cup golden seedless raisins
• ½ cup chopped pecans
• 1 tablespoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup fine dry bread crumbs, more for sprinkling
• ¾ cup butter or margarine, melted
• 4 16-by-22-inch sheets phyllo
• Confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    542 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 47 grams sugars; 3 grams protein; 61 milligrams cholesterol; 197 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, salt and 1/4 cup bread crumbs. Toss until mixed.
2. Heat oven to 375 degrees. Place 1 sheet phyllo on a work surface, and brush lightly with melted butter. Sprinkle with a scant tablespoon of bread crumbs. Repeat with remaining sheets of phyllo, stacking them.
3. Spoon apple mixture over phyllo to within 1 1/2 inches of edges. Grasping long edges of phyllo, roll up jellyroll fashion. Place roll on a cookie sheet, seam side down. Brush with remaining melted butter. Bake until golden, about 30 minutes. Allow to cool, then sprinkle lightly with confectioners’ sugar.