PAULA’S APPLE STRUDEL
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