Closer Weekly

PAULA’S APPLE STRUDEL

Serves 8

- Paula Deen

1 ⁄4 cup cognac

1⁄2 cup raisins

3 apples, peeled, cored, sliced

1⁄2 lemon, juiced

1 tbsp. lemon zest

1 tsp. cinnamon

1⁄2 cup brown sugar, packed

1⁄2 cup crushed shortbread cookies

1 ⁄4 cup chopped walnuts

4 tbsp. butter, divided

5 sheets phyllo dough

1 tbsp. sugar

1. Heat oven to 350°F. Line a baking sheet with parchment. In a small bowl, microwave raisins and cognac 45 sec; let sit 15 min.

2. In a large bowl, combine raisins, next 7 ingredient­s and 2 tbsp. butter; stir well.

3. Melt remaining butter. Unfold phyllo; cover with damp cloth. Place 1 sheet of phyllo on work surface; brush with butter. Repeat with remaining sheets to form a stack.

4. Place apple mixture on ⁄3 of phyllo, leaving 1 a 2" border. Fold the uncovered phyllo over filling; roll until filling is sealed and seam is on bottom. Score top; transfer to baking sheet. Brush with butter; sprinkle with sugar. Bake 30 min.

PER SERVING: 348 cal, 3g protein, 64g carbs, 3g fiber, 53g sugar, 9g fat

 ??  ?? Cognac-soaked raisins give this treat extradecad­ent flavor.
Cognac-soaked raisins give this treat extradecad­ent flavor.

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