8 sheets frozen phyllo dough, thawed
5 apples, thinly sliced, cored, and peeled
1/4 cup pecans, finely chopped
1/2 cup golden raisins
1/3 cup all-purpose flour
1/4 butter, divided
1 cup granulated sugar
1 tablespoon ground cinnamon
Whipped cream (optional)
Preheat oven to 350 degrees F.
Toss flour, apples, pecans, raisin, sugar, and cinnamon in a large bowl. Melt 2 tablespoons butter in a sauce pan. Turn down heat to simmer and stir in apple mixture. Slowly stir over simmer for about two minutes.
Place one sheet of phyllo on a flat surface and spray with cooking spray; add another sheet and spray until you layered 4 sheets. Spoon 1/2 the apple mixture along the long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll loosly like a jellyroll. Place strudel, seam side down, on a jellyroll pan coated with cooking spray.
Repeat to make another strudel roll with remaining phyllo dough, cooking spray, and apple mixture.
Melt 2 tablespoons butter, and brush over strudel rolls. Bake for 25-30 minutes or until golden. Cool on a wire rack for about a half an hour before serving.
Slice each roll into 4 equal pieces. Garnish with whipped cream and cinnamon, if desired.