Serves: 10
Total Calories: 223

3 cups apples peeled, cored and thinly sliced tart
1/3 cup sugar
1/3 cup raisins
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon ground
6 frozen phyllo pastry leaves (about 16 x 12 inches each), thawed
3/4 cup butter melted
1 cup corn flake crushed
2 tablespoons sugar
Purchased caramel topping, warmed

Preheat oven to 375°.

Combine apples, 1/3 cup sugar, raisins, vanilla, and cinnamon set aside.

Cover pastry leaves with a damp towel to prevent drying out. Place first leaf on a second damp towel brush with butter and sprinkle with 2 tablespoons of the cereal. Place second leaf on top brush with butter and sprinkle with 2 tablespoons of the cereal. Repeat with third leaf, but sprinkle with 1/4 cup of the cereal. Top with half of the apple mixture, spreading to within 2 inches of long edges and leaving a 3-inch border at one short edge. Fold long edges over filling. Carefully roll as for a jelly roll starting from short side covered with apples. Place seam-side down on a jelly roll pan. Repeat to make a second roll. Brush strudels with remaining butter and sprinkle with 2 tablespoons sugar.

Bake 30 minutes or until golden.brown. Cut each strudel into five slices. Serve with topping.

If making ahead, cool in pan on a wire rack. Cover loosely with foil and store in a cool place. Reheat if desired.

Nutritional Facts:

Serves: 10
Total Calories: 223
Calories from Fat: 123

More Recipes from the Current Calendars Cookbook:
Apple Strudel
Chilies Rellenos Pie
Fettuccini Carbonara
Fried Wontons
Greek Appetizer Salad
Pavlova
Steamed Plum Pudding
Swedish Meatballs