Apple Phyllo Strudel
Based on Apple Phyllo Strudel from Epicurious.com
Makes ~6 servings
3 firm cooking apples, peeled, cored, and diced or sliced
3 tablespoons packed brown sugar
1 tablespoon maple syrup
3/4 teaspoon cinnamon
2 teaspoons + 2 tablespoons dairy-free margarine* (as always Earth Balance in our house)
1/4 cup graham cracker crumbs* (~2 crackers)
6 (9x14 inch) sheets of phyllo dough*
*Check the ingredients for allergens that concern you. I've found that the store brand graham crackers are usually the ones that are non-dairy.
-Preheat your oven to 350 degrees.
-Add the apples, brown sugar, maple syrup, cinnamon and 2 teaspoons of margarine to a saucepan. Cook over medium-high heat for 10-12 minutes or until the apples have cooked through and the juices have reduced to a syrupy consistency. Allow to cool.
-Melt the margarine.
-Take 2 sheets of the phyllo and brush with margarine. Sprinkle the buttered phyllo with half of the crumbs. Add another two layers of phyllo, brush with margarine and sprinkle with the remaining crumbs. Top with the final two layers of phyllo and place the apple mixture in a line down the center.
-Fold in the short sides of the layered phyllo a half inch and then roll up the longer side tucking the cut side underneath.
-Transfer to a parchment-lined baking sheet and brush with the last bit of melted margarine.
-Bake for 30-35 minutes, until golden brown.
-Cool, slice and serve.
*I'm sending this to the Thanks for "Nothing" Thanksgiving Round Up. Visit The Allergic Kid for other allergy-friendly, vegan and/or gluten-free recipes that would be perfect for the holidays.
And since it's been awhile since I shared an Abbie picture...