Miniature strudels made with phyllo dough filled with cinnamon-spiced chopped apples, walnuts and golden raisins.

Mini Apple Strudels

3 cups apples, tart, chopped (such as Granny Smiths)
1/2 cup granulated sugar
1/4 cup walnuts, finely chopped
1/4 cup golden raisins
1/4 cup bread crumbs, dry
1 tablespoon lemon juice
1 teaspoon ground cinnamon
8 phyllo sheets, thawed
1/4 cup margarine or butter, melted
Powdered sugar as needed
Whipped cream optional as needed

1. Mix the apples, sugar, walnuts, golden raisins, bread crumbs, lemon juice and cinnamon together. Fold 1 phyllo leaf in half crosswise; brush with the melted butter (keep the other leaves covered with a damp cloth to prevent them from drying). Place 1/2 cup of the apple mixture in the center, 1-inch from one narrow end. Fold sides of phyllo toward the center overlapping the sides. Roll up beginning at the filling end. Place on an ungreased cookie sheet and brush with the melted butter. Repeat with the remaining phyllo leaves.
2. Bake in a 375°F (190°C) oven for 30 minutes or until golden brown. Cool thoroughly, then sprinkle with powdered sugar and top with whipped cream if desired.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.