Food Network: Apple Strudel with Fresh Berry Sauce

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Apple Strudel with Fresh Berry Sauce
Recipe courtesy Paul Ramsey, Frances Towner Giedt and Bonnie Sanders Polin, Ph.D, The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Simon and Schuster, 2002

Ingredients
4 medium Granny Smith apples, peeled, cored,
quartered, and thinly sliced
1/4 cup golden raisins
2 tablespoons light brown sugar
1 1/4 teaspoons ground cinnamon
1/8 teaspoons ground nutmeg
3 phyllo sheets
1 tablespoon clarified butter
1/3 cup fresh Berry Sauce, recipe follows
1 tablespoon confectioners' sugar, optional

Instructions
Preheat the oven to 375 degrees F.

Combine the apples, raisins, brown sugar, cinnamon, and nutmeg in a baking dish.
Bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven and
allow the mixture to cool. Increase the oven temperature to 450 degrees F.

Lay the 3 sheets of phyllo in a stack on a large nonstick baking sheet. Mound the
fruit mixture in a row running along 1 of the short sides of the phyllo, leaving
about 1 1/2 inches empty around the apples on the sides. Fold the close short side
over the apples and fold in the long sides. Roll the phyllo and filling over onto
itself to form a strudel roll. Place the roll seam side on the baking sheet. Brush
the top of the strudel with the butter. Score the strudel with a sharp knife to
mark the 6 portions.

Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, then
cut into portions. Decorate 6 dessert plates with the berry sauce and top with the
pieces of strudel. Dust with a sifting of the confectioners' sugar, if using, and
serve.

Fresh Berry Sauce:
1/2 cup fresh berries (raspberries, blueberries or sliced strawberries)
1 tablespoon honey
2 teaspoons Kirschwasser (cherry brandy, optional)
2 tablespoons white wine

Combine all the ingredients in a blender. Puree until
smooth. Push through a fine sieve to remove the seeds. Use as directed.