Apple and Cream Cheese Roll-Ups

Apple and Cream Cheese Roll-Ups
Filled with fruit and cream cheese, these desserts resemble small strudels.

Filling:

1 cup dried apples, chopped
1/3 cup thawed apple juice concentrate, undiluted
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/4 cup sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 large egg

Pastry:

12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs, divided
1/4 cup sugar, divided

Topping:

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. Bake at 350° for 10 minutes, and cool on a wire rack.

24 servings (serving size: 1 roll-up)