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Ingredients

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Directions

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  • For crumb mixture, combine graham cracker crumbs and granulated sugar; set aside.

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  • Cut phyllo sheets in half crosswise. Spray the phyllo halves with cooking spray. Spread one-fourth of the crumb mixture on a phyllo half. Top with another phyllo half and another one-fourth of the crumb mixture; repeat with remaining phyllo halves and crumb mixture for a four-layer stack. Cut the stack into nine 2-3/4x4-inch rectangles. Cut each rectangle diagonally in half to form two triangles (18 total).

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  • Coat a large baking sheet with nonstick cooking spray. Carefully place triangles on baking sheet. Bake in a 375 degree F oven for 6 to 8 minutes or until golden brown.

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  • In a large skillet, melt margarine. Stir in brown sugar. Stir in apple slices, 3 tablespoons of the caramel ice-cream topping, raisins, brandy, cinnamon, and nutmeg. Cook, uncovered, about 5 minutes or until apples are tender, stirring occasionally.

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  • To serve, place a strudel triangle on each of six dessert plates. Divide half of the apple mixture among the plates, spooning it atop strudel triangles. Place a second triangle over apple mixture, with points going in different directions than the first triangle. Top with half of remaining apple mixture. Repeat with remaining triangles and apple mixture.

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  • Drizzle remaining caramel ice-cream topping over strudel triangles. Sprinkle with powdered sugar, if desired. Serve immediately. Makes 6 servings.

Tips

Prepare strudel triangles; store in an airtight container up to 3 days.

Nutrition Facts

173 calories; total fat 3g; saturated fat 1g; cholesterol 5mg; sodium 136mg; carbohydrates 36g; fiber 1g; protein 1g.

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