1/4cupbuttermelted (or use low-fat vegetable oil spray)
Instructions
Preheat oven to 350°F.
In a medium-sized bowl, mix together apples, nuts and dried fruit, bread crumbs, honey, nutmeg, cinnamon, vanilla and lemon juice.
Lay one sheet of phyllo on the counter and brush with melted butter (or spray lightly with cooking oil). Repeat for the remaining sheets of phyllo. Place the fruit mixture along one end of the layered phyllo. Grasp that end and roll up the phyllo, lightly brushing or spraying the dry under-parts of the pastry as you go. Pinch and fold both ends to secure the filling. Brush the surface of the phyllo once more with a little butter or a quick spray of cooking oil.
Place on a non-stick baking sheet, seam side down, and bake for 25 minutes or until golden brown. Cool. To serve, gently slice the strudel on a bias in 2-in.- (5-cm-) thick slices. Serve with fruit preserves or low-fat frozen yogurt.