Ingredients:

Butter-flavored nonstick cooking spray

4 large apples, cored and chopped (4 cups)

2 tablespoons packed brown sugar *

2 tablespoons dried cherries or raisins, chopped if large

2 tablespoons chopped pecans or walnuts, toasted

1 tablespoon apple brandy, brandy or water

1 tablespoon honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 sheets frozen phyllo dough (14x9-inch retangles), thawed

 

*Sugar substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.

 

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper or foil; lightly coat foil, if using, with cooking spray. Set baking sheet aside. For filling: In a large bowl, combine apples, brown sugar, dried cherries, pecans, brandy, honey, cinnamon, and nutmeg; set aside. Unfold phyllo dough. Place one sheet of dough horizontally on a work surface (as you work, cover the remaining dough with plastic wrap to prevent it from drying out). Lightly coat phyllo sheet with cooking spray. Top with another sheet of phyllo; lightly spray with cooking spray. Repeat with the remaining phyllo sheets, coating each with cooking spray. Spread filling over the stack of phyllo sheets, leaving a 2-inch border on the far long side and a 1-inch border on the remaining sides. Starting from the near long side, roll up phyllo stack just enough to enclose filling (there will be a generous amount of filling to enclose). Fold in sides and continue rolling to end of dough. Place, seam side down, on the prepared baking sheet. Lightly coat roll with cooking spray. Bake 40 to 50 minutes or until golden. Carefully transfer strudel on parchment paper to a wire rack; cool. Cut into eight slices.