Tuesday, September 18, 2007

Glazed Apple Strudel

Today, I heard that there is supposed to be rain in our forecast by the end of the week. Our fall like weather continues (OK, it's 88 here, but after 110 all summer, 88 is fantastic) here, and so I was inspired to look for a fall desert that was a little more Weight Watchers friendly. Ta da! Of course, I may have cheated a bit - it's in my weight watchers magazine :o)

1 granny smith or Winesap apple, peeled and thinly sliced
1 golden delicious or Fuji apple, peeled and thinly sliced
3 TBS granulated sugar
3 TBS dried cranberries
2 TBS all purpose flour
1 TBS grated lemon zest
1 TBS fresh lemon juice
3/4 tsp cinnamon
1/8 tsp salt
6 (9x14) sheets frozen phyllo, thawed
6 TBS confectioners sugar
2 tsp apple cider

  1. Preheat oven to 350. Spray a large baking sheet with nonstick spray
  2. To prepare the filling, combine the apples, granulated sugar, cranberries, flour, lemon zest, lemon juice, cinnamon, and salt in a large bowl.
  3. Keep the thawed phyllo dough covered with plastic wrap to prevent it from drying out.
  4. Lay 1 sheet of phyllo dough on a work space; lightly spray with nonstick spray. Repeat, layering the remaining 5 sheets and spraying each one lightly with nonstick spray. Spoon the filling in a 3-inch wide band evenly across the long side of the phyllo near you, leaving a 2-inch border on each short side. Fold the short sides over the filling and gently roll up to enclose the filling.
  5. Place the strudel, seam side down, on the baking sheet. Lightly spray with nonstick spray and with a sharp knife lightly score the top of the strudel diagonally to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until golden brown, about 45 minutes. Let cool on the baking sheet for 15 minutes.
  6. Meanwhile, to make the glaze, combine the confectioners sugar and cider in a small bowl; beat with a whisk until smooth. Drizzle over the strudel; slice and serve warm!

201 calories,

serves 4 - 4 points per serving.

** Note! To thaw phyllo dough quickly, cut one end of the wrapper. Microwave on Defrost for 1 minute. Cover the open end and let stand for 30 minutes.