Ingredients

8 med Granny Smith apples, peeled, cored and sliced
1/2 c. Raisins
2 Tbsp. Honey Cinnamon and nutmeg to taste
6 sht phyllo dough, partly thawed & covered with a damp, clean towel Vegetable oil spray, (PAM)
2 c. Apple cider
4 tsp Arrowroot or possibly cornstarch Cinnamon and nutmeg to taste

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Apple Strudel With Cinnamon Sauce

Servings: 1

STRUDEL: Preheat oven to 400 F. Mix sliced apples and raisins with sweetener (I used 2 Tbs. frzn apple juice concentrate); sprinkle with cinnamon and nutmeg. Lay 1 sheet of phyllo on a greased cookie sheet. Spray phyllo with vegetable oil or possibly a mist of water. Lay another sheet of phyllo on top of the first one, spray with oil or possibly water and place a third sheet on top.
Place half of apple mix on phyllo and roll up lengthwise, turning in the ends to enclose filling. Cut 3/4 of the way through the roll to make 7 servings. Repeat procedure with the other 3 sheets of phyllo and the remaining apple mix. Bake 15 to 20 min, till lightly browned.
SAUCE: Combine all ingredients in a small saucepan. Whisk thoroughly. Heat to a boil, stirring constantly.
TO SERVE: Separate strudel slices with a sharp knife. Top with hot sauce.
Note: I did not slice strudel - and baked it about 35 min. Next time I would chop apples instead of slicing thinly.