Autumn-Apple Strudel

1. 1

   Pour 1 cup hot water over raisins; let stand 20 minutes. Drain raisins; set aside.

2. 2

   Stir together apple wedges, 1 cup sugar, orange rind, and vanilla extract.

3. 3

   Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring occasionally, 15 to 20 minutes or until mixture thickens. Remove from heat; stir in raisins. Cool.

4. 4

   Stir together cookie crumbs, remaining 1 cup sugar, and pecans. Set aside.

5. 5

   Unfold phyllo, and cover with a damp towel to prevent it from drying out.

6. 6

   Stack 4 sheets on a flat surface covered with wax paper, brushing each sheet with melted butter. Sprinkle with one-third crumb mixture. Repeat procedure 3 times with remaining phyllo, butter, and crumb mixture. Top with apple mixture, leaving a 2-inch border around edges. Fold in short sides 2 inches.

7. 7

   Roll up, starting at long side. Place, seam side down, on a greased baking sheet. Cut 1/4-inch-deep slits, 1 inch apart, across top. Brush strudel with butter.

8. 8

   Bake at 375u00b0 for 25 minutes or until golden brown. Cool 10 minutes. Dust with powdered sugar.

9. 9

   Beat cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Stir in brandy and nutmeg. Serve with warm strudel.

10. 10

    Note: For butter cookies, we used Pepperidge Farm Chessmaen Butter Cookies.

* Per serving · 4 servings · Values may vary.