Recipe for Thanksgiving

 

Base Recipe: Eva Giesener (OBM)
Recipe Research and Twist: Jeffery Giesener

Ingredients:
• 1/3 cup raisins
• 2 tablespoons water
• 1/4 teaspoon almond extract
• 3 cups coarsely chopped peeled apples (prefer: Granny Smith)
• 1/3 cup plus 2 teaspoons sugar, divided
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 2 tablespoons canola oil
• 8 sheets phyllo dough (14x9-inch size) Store-Bought
• Confectioners' sugar, optional

Directions:
1. Preheat oven to 350°.
2. Place raisins, water, and almond extract in a large microwave-safe bowl; microwave, uncovered, on high for 1-1/2 minutes.
3. Let stand 5 minutes then drain.
4. In a bowl, add raisins to chopped apples.
5. Add 1/3 cup granulated sugar, flour, and cinnamon; toss to combine.
6. In a small bowl, mix melted butter and oil.
7. Remove 2 teaspoons mixture for brushing the top of phyllo dough
8. Place one sheet of phyllo dough on a work surface; brush lightly with some of the butter mixtures. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
9. Layer with seven additional phyllo sheets, brushing each layer with some of the butter mixtures.
10. Spread apple mixture over phyllo to within 2 in. of one long side.
11. Fold the short edges overfilling.
12. Roll up jelly-roll style, starting from the side with a 2-in. border.
13. Transfer to a baking sheet coated with cooking spray.
14. Brush with reserved butter mixture; sprinkle with remaining sugar.
15. With a sharp knife, cut diagonal slits in top of Strudel.
16. Bake until golden brown, 35-40 minutes.
17. Cool on a wire rack.
18. If desired, dust with confectioners' sugar before serving.