Apple Strudel

• 4 1/2 cups sliced peeled Granny Smith apple (about 5 medium)
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup raisins
• 2 tablespoons sliced almonds, toasted
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 teaspoons grated peeled fresh ginger
• 1 2 (14 x 9-inch) sheets frozen phyllo dough, thawed
• Butter-flavored cooking spray

1. Preheat oven to 400u0b0.
2. Place apple in a large nonstick skillet over medium-high heat; add water to cover. Bring to a boil; cover, reduce heat, and simmer 4 minutes or just until apple is tender. Drain; cool completely.
3. Combine sugar and cinnamon in a bowl; reserve 1/2 teaspoon sugar mixture for topping. Combine remaining sugar mixture, apple, raisins, 1 tablespoon almonds and next 3 ingredients in a bowl; toss well.
4. Place 1 phyllo dough sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Coat 5 additional phyllo sheets with cooking spray; place one on top of the other. Sprinkle with 1 tablespoon almonds.
5. Spoon half of apple mixture along 1 long edge of phyllo dough, leaving 2-inch borders along 1 long edge and 2 short edges. Fold over short edges of phyllo dough to cover 2 inches of apple mixture on each end.
6. Starting at long edge with 2-inch border, loosely roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Cut diagonal slits into top of strudel using a sharp knife. Lightly coat top of strudel with cooking spray; sprinkle with 1/4 teaspoon reserved sugar mixture. Repeat procedure with remaining ingredients.
7. Bake at 400u0b0 for 15 minutes; reduce oven temperature to 350u0b0, and bake an additional 10 minutes or until golden brown.

apple, sugar, ground cinnamon, raisins, almonds, lemon rind, lemon juice, fresh ginger, phyllo dough, butter

Taken from www.myrecipes.com/recipe/apple-strudel-4 (may not work)