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ALMOND-APPLE STRUDEL

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 8
INGREDIENTS
  • 2 2 large = about 3 cups large McIntosh or other cooking apples, peeled, chopped
  • 1/4 cup firmly packed brown sugar
  • 6 tablespoons slivered almonds, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract
  • 4 tablespoons granulated sugar, divided
  • 2 tablespoons fresh bread crumbs
  • 6 14x9-inch sheet sheets frozen phyllo dough, thawed
  • 4 tablespoons Fleischmann's® Unsalted-stick, melted
  • Reddi-wip® Original Dairy Whipped topping, optional
DIRECTIONS

Preheat oven to 350°F. Combine apples, brown sugar, 4 tablespoons almonds, cinnamon and almond extract in large bowl; toss to coat.

Combine 2 tablespoons granulated sugar and bread crumbs in small bowl; set aside. Place 1 phyllo sheet on ungreased baking sheet; brush lightly with Fleischmann's. Sprinkle with 2 teaspoons bread crumb mixture. Repeat layering with remaining 5 phyllo sheets, Fleischmann's and remaining bread crumb mixture.

Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of filling on each end. Roll up in jelly-roll fashion; place seam-side down on baking sheet. Cut 5 or 6 slits in top of pastry. Brush with remaining Fleischmann's; sprinkle with remaining 2 tablespoons granulated sugar and remaining 2 tablespoons almonds.

Bake 25 to 30 minutes or until golden brown. Cut crosswise into 8 slices to serve.