Apple cream cheese streudel from myrecipes.com

As I said, if I had the wrong site in here, I'd fix it up later, so now, it's later, and here is the recipe...of course, didn't have all the stuff, so I adjusted.  If I made it again, I'd lose one sheet of phyllo, as it was a bit thick.  I'd also like to try it in a 9x9, in layers, with the filling making contact with each kind.  But, like with all first tries, I was as dutiful to the recipe as I could be. 

I used spreadable Philly, instead of regular and sour cream, and I had to butter the sheets, because I have no cooking spray.  I added in some crumb on a few layers, because other recipes said that kept them apart and crispy-I didn't want a big mass of goo.  Having no apple juice concentrate, I reduced cranberry juice in a saucepan instead...then cooked the apples.  I nearly forgot to add the egg white to the cream cheese, but I did, and it made a noticeable difference to the texture.  Over all, not really dutiful, was I?!! 

I let this recipe guide me as best I could... I'd try it again as a layered dessert, I think the flavours would be better, starting with one sheet, in half for the bottom. Layering up, and alternating the cream cheese with the apple, between each Phyllo would likely work well, as each sheet should fold in half to cover.  In the 9x9 form, it would square up nicely, and could be served beautifully in triangles, to appreciate the layers.  

Furthermore...in the interest of wicked presentation: add a nice scoop of vanilla ice cream, and drizzle over with a cinnamon-cranberry juice reduction, or a crumble of walnuts or pecans-or both.   See what happens when you can't actually eat the desserts you make~ you can make all kinds of imaginary ones!  I imagine this would be good.

Ingredients

• 1 teaspoon butter
• 1 1/4 cups thinly sliced peeled Rome apple (about 8 ounces)
• 1 1/4 cups thinly sliced peeled Granny Smith apple (about 8 ounces)
• 2 tablespoons brown sugar
• 3 tablespoons thawed apple juice concentrate
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 1/2 tablespoons finely chopped walnuts
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons granulated sugar
• 2 tablespoons fat-free sour cream
• 1 teaspoon all-purpose flour
• 1 teaspoon vanilla extract
• Dash of salt
• 1 large egg white
• 6 (18 x 14-inch) sheets frozen phyllo dough, thawed
• Cooking spray
• Dash of nutmeg
• 1 tablespoon powdered sugar (optional)

Preparation

• Preheat oven to 375º.
• Melt butter in a large nonstick skillet over medium-high heat. Add apples; sauté 3 minutes or until lightly browned. Reduce heat to medium; cook 5 minutes or until tender, stirring frequently. Stir in brown sugar, apple juice concentrate, cinnamon, and 1/8 teaspoon nutmeg. Cook 3 minutes or until sugar melts and mixture is slightly syrupy. Remove from heat; stir in walnuts. Cool.
• Place cream cheese, granulated sugar, sour cream, and flour in a bowl; beat with a mixer at medium speed until smooth. Beat in vanilla, salt, and egg white.
• Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Spoon apple mixture along 1 short edge of phyllo, leaving a 2-inch border. Drizzle cream cheese mixture over apple mixture. Fold long edges of phyllo over filling (phyllo will not completely cover filling). Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll too tightly or strudel may split.) Place strudel, seam side down, on a baking sheet coated with cooking spray. Sprinkle with dash of nutmeg.
• Bake at 375º for 15 minutes or until golden brown. Remove from oven; cool 10 minutes on baking sheet on a wire rack. Sprinkle with powdered sugar, if desired. Cut into 6 equal portions using a serrated knife.

Maureen Callahan, Cooking Light
MAY 2004