Love to make this in the fall! This recipe comes together fairly quickly, especially if you have an apple peeler, corer, slicer.
serves 4 ( 5 points +)
- 2 apples, peeled and thinly sliced
- 3 T. granulated sugar
- 3 T. dried cranberries
- 2 T. flour
- 1 T. grated lemon zest
- 1 T. lemon juice
- 3/4 tsp. cinnamon
- 1/8 tsp. salt
- 6 ( 9 x 14 inch ) sheets frozen phyllo dough, thawed
- 6 T. powdered sugar
Preheat oven to 350 and spray a large baking sheet with cooking spray.
To prepare filling, combine the apples, sugar, cranberries, flour, lemon zest, lemon juice, cinnamon and salt in a large bowl.
Working quickly with phyllo, place one sheet on your counter and spray with cooking spray. Repeat, layering the remaining five sheets. Spoon filling down the center, leaving a 2 inch border on each short side. Fold short sides over the filling and gently roll up.
Place seam side down on the baking sheet. Spray with cooking spray. Lightly score the top of the strudel to indicate 4 portions.
Bake until golden brown, about 35-45 minutes. Let cool for 15 minutes.
Meanwhile mix powdered sugar with enough milk to make a drizzling consistency. Drizzle over strudel. Cut and serve warm.
This recipe is originally from "Weight Watcher's".