- 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
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.