STRUDEL: Preheat oven to 400 F. Mix sliced apples and raisins with
sweetener (I used 2 Tbs. frozen apple juice concentrate); sprinkle with
cinnamon and nutmeg. Lay 1 sheet of phyllo on a greased cookie sheet. Spray
phyllo with vegetable oil or a mist of water. Lay another sheet of phyllo
on top of the first one, spray with oil or water and place a third sheet on
Place half of apple mixture on phyllo and roll up lengthwise, turning in
the ends to enclose filling. Cut 3/4 of the way through the roll to make 7
servings. Repeat procedure with the other 3 sheets of phyllo and the
remaining apple mixture. Bake 15 to 20 minutes, until lightly browned.
SAUCE: Combine all ingredients in a small saucepan. Whisk thoroughly. Heat
to a boil, stirring constantly.
TO SERVE: Separate strudel slices with a sharp knife. Top with warm sauce.
Note: I did not slice strudel - and baked it about 35 minutes. Next time I
would chop apples instead of slicing thinly.