Prep 20 mins
Cook 10 mins
Years ago, I was looking for a low fat, yet satisfying dessert for a special dinner and I came across these flavor packed, strudel like, cigars. They are so satisfying, look elegant and disappear quickly. They also pack a wallop for presentation, but are very simplistic to make. They also freeze well if you freeze them before baking.
- 1 cup dried apple, chopped
- 1⁄3 cup apple juice concentrate, thawed undiluted
- 1⁄4 teaspoon ground cinnamon
- 1 dash ground nutmeg
- 1⁄4 cup sugar
- 1⁄4 cup low-fat cream cheese (2 ounces neufchatel. This is 1/3 less fat cream cheese)
- 1 large egg
- 12 phyllo pastry sheets, thawed
- cooking spray
- 1⁄2 cup graham cracker crumbs, divided
- 1⁄4 cup sugar, divided
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon ground cinnamon
- To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature. Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.
- Preheat oven to 350°.
- To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.
- To prepare the topping, combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. (To Freeze: Here is were I place the cigars on a baking sheet and hard freeze for 1 hour. Remove the cigars and place in freezer proof bags or FoodSaver them on the gentle setting.).
- Bake at 350° for 10 minutes, and cool on a wire rack.
These are very tasty and pretty simple - even though I kind of missed the instructions that they were supposed to be 2 3/4 inch strips - I cut the strips the wrong direction, so mine were more like cigar stubs - but they were still good - next time, I'll turn my phyllo around! I actually used dried pineapple and pineapple juice instead of apple, and it was great. Served them with pastries on a breakfast buffet. Thanks for sharing!