Double Apple Strudel

Like grandmother's, but better! Keep phyllo dough covered with a slightly damp towel while you work, as it dries out quickly.

Makes 12 Servings

3 small apples, pared, cored and diced

4 1/2 ounces dried apple slices, coarsely chopped

1/3 cup + 2 teaspoons dark raisins

1/3 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

3 ounces walnuts

1 ounce gingersnap cookies

1/4 cup reduced-calorie tub margarine, melted

12 sheets thawed frozen phyllo dough (12 x 17" each)*

To prepare filling, in large nonstick skillet, combine apples, dried apples, 1/2 cup water, the raisins, sugar, cornstarch and cinnamon. Cook, covered, over medium heat, stirring occasionally, 10 minutes, until apples are very tender and mixture has thickened. Stir in vanilla; let cool completely. In food processor, combine walnuts and gingersnaps; process to form crumbs; set aside. Reserve 2 teaspoons of the margarine; set aside. Place dry towels on work surface. To assemble strudel, place sheet of dough on dry towel, keeping remaining phyllo sheets covered with a damp towel; lightly brush with some of the margarine. Top with 1 sheet of dough; lightly brush with some more of the margarine and sprinkle with 1 tablespoon of the crumb mixture. Repeat procedure, using all of the dough, crumb mixture and margarine, ending with dough. Preheat oven to 375oF. Spray jelly-roll pan with nonstick cooking spray. Spoon apple filling over dough, leaving a 2" border. Using towel, starting at wide end, roll strudel, jelly-roll style, enclosing filling. Transfer, seam-side down, to prepared pan; brush top with reserved 2 teaspoons margarine. Make 12 shallow cuts through top layers of phyllo dough (do not cut into filling). Bake 40-45 minutes, until golden. Let cool 10 minutes; cut at scored sections.

*Phyllo dough must be thawed in refrigerator at least 8 hours or overnight.

EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/4 Protein, 1/2 Bread, 50 Optional Calories

PER SERVING: 210 Calories, 3 g Protein, 8 g Fat, 34 g Carbohydrate, 154 mg Sodium, 0 mg Cholesterol, 1 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics