We are fortunate to have a bakery nearby that sells homemade phyllo dough. The frozen dough works fine but be sure to pull it out of the freezer and into the refrigerator 24 hours before using it. Also be sure to read the label because not all frozen strudel dough is unbuttered.

(12 servings)

• 3 red apples, diced
• 2 cups cranberries
• ½ cup raisins or currants
• 1/3 cup white sugar
• 1 tsp cinnamon
• 4 Tbsp. orange juice
• 1 Tbsp. lemon juice
• 2 tsp cornstarch
• 1lb. fresh phyllo

Cook all fruit together with sugar, cinnamon and orange juice in a heavy -bottomed pan until apples are tender. Dissolve cornstarch in lemon juice and stir into fruit mixture. Simmer until thickened. Let cool and drain before handling.

Cover phyllo dough with a clean damp towel while working with it. Lay a sheet of dough down and spray 2-3 seconds with a nonstick spray. Cover with another sheet of dough and spray again. Lay down the top piece of dough and slice into three strips. Scoop a heaping tablespoon of fruit filling on the bottom left corner of the strip and fold up like a flag. Spray the top of the triangle with nonstick spray and sprinkle with white sugar. Bake in a preheated 350F oven for 12-15 minutes until golden and a little brittle.

Per Serving: Calories: 205 Protein: 1 gm Fat: 3 gm

Carbohydrates: 42gm Sodium: 200mg