Ingredients:
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 4 cups thinly sliced, peeled Michigan Apples
- 1/3 cup chopped pecans, optional
- 5 frozen phyllo pastry sheets, thawed
- butter flavored vegetable cooking spray
- 1/4 cup finely crushed vanilla wafers, about 8
- 1 tablespoon powdered sugar
Per serving, 1 slice, 1/8 roll
- 170 Calories
- 3 g Fat
- 0 mg Cholesterol
- 37 g Carbohydrates
- 109 mg Sodium
- 2 g Fiber
In 2-quart saucepan, combine granulated sugar, cornstarch and cinnamon. Add Michigan Apples. Cook over medium heat, stirring frequently, until mixture boils and thickens, about 5 minutes. Remove from heat, stir in pecans and cool.
Remove phyllo dough from package and place on dry surface. Quickly cover with plastic wrap. Place 1 sheet of the phyllo pastry on dry surface and spray with cooking spray. Sprinkle with 1 tablespoon wafer crumbs. Repeat with 3 sheets phyllo pastry. Place last sheet phyllo pastry over wafer crumbs. Coat with cooking spray. Place Apple mixture about 4 inches wide, about 2 inches from edges on short side of pastry. Roll Apples tightly in pastry. Fold under ends. Place on baking sheet coated with cooking spray.
Bake at 350°F about 35 minutes or until deep golden brown. Cool completely on wire rack. Serve dusted with powdered sugar. Yield: 8 servings.
Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh or Rome.
Variation: Substitute 1 can (21 oz.) Michigan Apple Pie Filling for fresh apples, granulated sugar and cornstarch. Do not cook filling. Stir in cinnamon and pecans.
Remove phyllo dough from package and place on dry surface. Quickly cover with plastic wrap. Place 1 sheet of the phyllo pastry on dry surface and spray with cooking spray. Sprinkle with 1 tablespoon wafer crumbs. Repeat with 3 sheets phyllo pastry. Place last sheet phyllo pastry over wafer crumbs. Coat with cooking spray. Place Apple mixture about 4 inches wide, about 2 inches from edges on short side of pastry. Roll Apples tightly in pastry. Fold under ends. Place on baking sheet coated with cooking spray.
Bake at 350°F about 35 minutes or until deep golden brown. Cool completely on wire rack. Serve dusted with powdered sugar. Yield: 8 servings.
Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh or Rome.
Variation: Substitute 1 can (21 oz.) Michigan Apple Pie Filling for fresh apples, granulated sugar and cornstarch. Do not cook filling. Stir in cinnamon and pecans.
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