Ingredients
Butter-flavored nonstick cooking spray
4
large baking apples, peeled, sliced
1/2
cup dried currants
1/3
cup firmly packed brown sugar
1/4
cup slivered almonds
1/2
teaspoon cinnamon
1/4
teaspoon nutmeg
2
tablespoons All Purpose Flour
18
(14x12-inch) frozen phyllo (filo) pastry sheets, thawed
1/2
cup nonfat sour cream
1
tablespoon brown sugar
1/4
teaspoon cinnamon
1/8
teaspoon nutmeg
Preparation
Heat oven to 425°F. Lightly spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine all strudel ingredients except pastry sheets; mix well.
On waxed paper or foil-lined work surface, quickly layer 6 pastry sheets, spraying with nonstick cooking spray after stacking each. Fold stack in half to form 12x7-inch rectangle. Place in spray-coated pan. Top with half of apple mixture.
Stack 4 pastry sheets, again spraying each sheet. Fold in half to form 12x7-inch rectangle. Place on top of apples in pan. Top with remaining apples.
Stack remaining 8 pastry sheets, spraying each sheet. Fold in half; place on top of apples. Spray top with cooking spray. If desired, sprinkle with 1/2 teaspoon sugar.
Bake at 425°F. for 5 minutes. Reduce heat to 350°F.; bake 25 to 35 minutes or until deep golden brown. Cool slightly.
In small bowl, combine all topping ingredients; blend well. Refrigerate until serving time. Cut strudel into squares; serve warm or at room temperature with topping.
