Number of servings : 8
Cooking time: 30 minutes
Type of meal : | Desserts | Desserts
Special diet :
1 jar (653 g/1 lb 7 oz) chunky applesauce
125 mL (1/2 cup) raisins
30 mL (2 tbsp) granulated sugar
30 mL (2 tbsp) fine dry bread crumbs, gingersnap crumbs, or vanilla wafer crumbs
2 mL (1/2 tsp) ground cinnamon
1 mL (1/4 tsp) each ground cloves and nutmeg
8 sheets phyllo dough, thawed if frozen
50 mL (1/4 cup) unsalted butter or margarine, melted
30 mL (2 tbsp) confectioners’ sugar
- Preheat the oven to 180°C (350°F). Mix the applesauce, raisins, granulated sugar, bread crumbs, cinnamon, cloves, and nutmeg in a medium-size bowl and set aside. Spread 1 sheet of the phyllo dough on a piece of wax paper. Cover the remaining dough with a damp cloth to keep it from drying out. Brush the dough with a little of the melted butter.
- Place a second sheet of dough on top and brush with a little more butter. Repeat until you have used up all of the phyllo dough and butter. Spoon the applesauce mixture along one long side of the phyllo dough, leaving a 2.5 cm (1 in) margin at each end. Fold the ends of the dough over the applesauce mixture, then roll up, tucking in the ends as you go.
- Using the wax paper to lift the strudel, ease it onto a lightly greased baking sheet, seam side down. Bake, uncovered, for 30 to 35 minutes or until golden. Transfer to a wire rack and let cool to room temperature. Place the confectioners’ sugar in a small fine sieve and dust over the top.
Imported on 2011-01-20 16:41:26 — Original ID:288