- Total Time
Strudel is a light, crispy pastry made up of layers of filo dough. In our version, cranberries add a bit of tang, but raisins work equally well.
frozen fillo dough2 piece(s), at room temperature
reduced-calorie margarine3 tsp, melted
dried plain breadcrumbs2 Tbsp, plain
ground cinnamon¼ tsp
fresh apple(s)2 small, peeled, cored and sliced
dried cranberries1 Tbsp
- Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
- Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
- In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.