1 1/2 pounds Granny Smith apples, peeled, cored, and cut into 1/2" cubes (can sub equal amount of pears)
2 T granulated sugar
1/4 c. water
1tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. ground ginger
4 (12 x 17'") sheets phyllo dough, at room temp. (can find phyllo dough in freezer section of store)
3 T confectioner's sugar
1 tsp. orange juice
1. Preheat oven to 350 F. Spray a baking sheet with nonstick spray
2. Spray a nonstick skillet with nonstick spray and set over med.-high heat. Add apples and gr. sugar; cook, stirring occasionally, about 3 min. Stir in water, vanilla, cinnamon, and ginger. Cook until the apples are tender and liquid is evaporated, 4-5 min. Remove from heat and cool 10 mins.
3. Cover the sheets of phyllo dough with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2" from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min. Cool 10 minutes.
4. In a small bowl, combine the conf. sugar and orange juice until smooth. Drizzle over the strudel and serve warm. Makes 6 servings.
Per Serving: 121 calories; 0g fat; 0 cholesterol; 37 mg sodium, 29g carbohydrate; 2g fiber; 1g protein, 9mg calcium.
Sheryl (mom), California