Ingredients
1/3 cup raisins2 tablespoons water1/4 teaspoon almond extract3 cups coarsely chopped peeled apples1/3 cup plus 2 teaspoons sugar, divided3 tablespoons all-purpose flour1/4 teaspoon ground cinnamon2 tablespoons butter, melted2 tablespoons canola oil8 sheets phyllo dough (14x9-inch size)Confectioners’ sugar, optional
Preparation
Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine.
In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side.
Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining 2 teaspoons sugar. With a sharp knife, cut diagonal slits in top of strudel.
Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners’ sugar before serving.
