30 g Tree Top Apple Juice Concentrate
220 g IQF Apple Slices
13 g sugar
3.50 g ground cinnamon
21 g raisins
4 sheets frozen phyllo dough, thawed
29 g butter, melted
Preheat oven to 375 F. Spray a 15x10x1-inch baking pan with nonstick coating; set aside.
In a small mixing bowl, stir together sugar and cinnamon; reserve 1 tsp. of the mixture and set aside.
In a medium saucepan, combine apples, raisins and apple juice. Bring to
a boil, reduce heat. Cover and simmer for 10 minutes or more, until the
apples are just tender. Drain well; cool slightly.
Unfold phyllo dough. On waxed paper brush one phyllo sheet lightly with
some of the butter. (Keep remaining phyllo covered with a damp towel.)
Fold the sheet of phyllo in half crosswise and in half again lengthwise,
forming a rectangle that is one-fourth of the original size. Repeat
using the remaining phyllo sheets and butter. (If butter runs out, spray
the phyllo with nonstick coating in place of the butter.)
Spoon apple-raisin mixture in the center of each rectangle. Sprinkle
apple mixture with about ½ tsp. of the sugar-cinnamon mixture. Moisten
edges of dough with water. For each bundle, fold one end of the bundle
up and over the filling just until the mixture is covered. Fold the
sides in and roll up the bundles from the bottom. Place the bundles,
seam side down, on the baking pan. Spray the bundles lightly with
nonstick coating. Sprinkle with reserved sugar-cinnamon mixture.
Bake for 18 to 20 minutes or until golden. Cool slightly. Sift powdered sugar over the bundles before serving.
Makes 4 servings.