Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1/4 cup raisins
• 1 Tbsp. bourbon or apple cider
• 4 cups sliced peeled apples, such as Braeburn, Gala, Fuji or Honeycrisp (2 to 3 large)
• 1/3 cup plus 1 Tbsp. sugar, divided
• 1/4 cup hopped pecans, toasted
• 2 tsp. ground cinnamon
• 1 tsp. grated lemon peel
• Dash salt
• 1/4 cup dry bread crumbs'1/2 tsp. ground cardamom
• 8 (18 x 14-inch) sheets phyllo dough (from 16 oz. pkg.), thawed
• 5 Tbsp. unsalted butter, melted
• 1 Tbsp. turbinado sugar or granulated sugar
• Whipped Cream:
• 1 cup heavy whipping cream
• 1 Tbsp. sugar

Directions

1. heat oven to 400 degrees. Line large rimmed baking sheet with parchment paper. Combine raisins and bourbon in small microwave-safe bowl. Microwave, covered, 45 to 60 seconds or until hot. Let stand 30 minutes.

2. Combine apples, raisin mixture, 1/3 cup of the sugar, pecans, cinnamon, lemon peel and salt in large bowl. Combine bread crumbs, remaining 1 Tbsp. sugar and cardamom in small bowl.

3. Unroll phyllo dough, cover with clean dry towel. Place one sheet phyllo on work surface. Lightly brush with melted butter; lightly sprinkle with bread crumb mixture. Repeat, layering remaining phyllo, melted butter and bread crumb mixture.

4. Spoon apple mixture down center of phyllo, leaving 2-inch border around edges. Fold in short sides of phyllo, roll up apple mixture. Place seam-side down on baking sheet. Brush with remaining melted butter; sprinkle with turbinado sugar.

5. Bake 25 to 30 minutes or until golden brown and apples are tender. Cool on baking sheet on wire rack 30 minutes to serve warm, or cool completely. Meanwhile, beat cream and 1 Tbsp. sugar in large bowl at medium-high speed until soft peaks form. Serve with strudel.

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