Apple Strudel

6 sheets of Phillo dough

3 Macintosh Apples

4 Granny Smith Apples

2/3 c. Sugar

3 T. cinnamon

1/2 c. chopped walnuts

3 T. Canola or Olive Oil

1 T. Vanilla

Peel and slice up apples (thin).  Lay 2 sheets of phillo dough onto a cloth on the counter top.  Spread olive oil on with a pastry brush.  Be sure to saturate the dough.  Lay down the next 2 sheets and do the same, and again with the last 2.  Pour apples onto the dough, they should cover all of it but the top 3 inches.  Sprinkle sugar, cinnamon, vanilla and nuts onto the apples.  Using the cloth to help you, roll apple strudel into a log (starting at the bottom and rolling towards the uncovered top area).  Place on a baking sheet and spread the remaining oil onto the top of the roll.

Bake in the oven at 350 for 15 minuets, and spread whatever oil has run onto the pan back onto the strudel.  Bake until golden brown on top.  Best served immediately, or if making ahead of time, put back into the oven for about 5 minuets so it gets crisp again before serving.

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