Apple Strudel

Ingredients:

 

  • 1/2 cup granulated sugar
  • 1 Tbsp. cornstarch
  • 1/2 tsp. cinnamon
  • 4 cups thinly sliced, peeled Michigan Empire apples
  • 1/3 cup chopped pecans, optional
  • 5 frozen phyllo pastry sheets, thawed
  • butter-flavored vegetable cooking spray
  • 1/4 cup finely crushed vanilla wafers, about 8
  • 1 Tbsp. powdered sugar

In 2-quart saucepan, combine granulated sugar, cornstarch and cinnamon.  Add apples.  Cook over medium heat, stirring frequently, until mixture boils and thickens, about 5 minutes.  Remove from heat, stir in pecans and cool.

Remove phyllo dough from package and place on dry surface.  Quickly cover with plastic wrap.  Place 1 sheet of the phyllo pastry on dry surface and spray with cooking spray.  Sprinkle with 1 Tbsp. wafer crumbs.  Repeat with 3 sheets phyllo pastry.  Place last sheet phyllo pastry over wafer crumbs.  Coat with cooking spray.  Place apple mixture about 4 inches wide, about 2 inches from edges on short side of pastry.  Roll apples tightly in pastry.  Fold under ends.  Place on baking sheet coated with cooking spray.

Bake at 350ºF about 35 minutes or until deep golden brown.  Cool completely on wire rack.  Serve dusted with powdered sugar.