Sweet apples and raisins wrapped in crispy filo pastry.
Preparation Time: 20 mins
Cooking Time: 40 mins
Preheat oven 350°F.
Peel, core and dice apples. Place apples, water and lemon peel in a non-stick saucepan. Cook over moderate heat until soft but still firm. Stir occasionally to prevent apples from sticking. Remove from heat, add raisins, sweetener and cinnamon or nutmeg. Remove lemon rind.
Lay a sheet of filo pastry on a greased baking tray. Lightly brush pastry with some melted buttery spread or margarine. Place another sheet of pastry directly on top of first sheet and brush with margarine. Repeat the process with remaining two sheets.
Lay apple mixture along length of sheet, leaving at least 2 inches from sides and edges. Fold the sides and edges over. Gently roll mixture up to resemble a Swiss roll. Brush edges and top of strudel with remaining margarine. Slash top diagonally with serated knife 3 or 4 times.
Bake in preheated oven 30 to 40 minutes, or until golden brown. Serve hot or cold.
Serve topped with Ricotta Cream (see recipe link on this page).
Serving suggestion is not included in nutritional analysis.