Makes 4 servings
2 Granny Smith apples
1 Tbsp sugar-free apricot preserves
½ tsp cinnamon
¼ tsp ground nutmeg
1 tsp lemon zest
1 Tbsp raisins
1 Tbsp white whole-wheat flour or white all-purpose flour
4 (18- x 13-in) sheets phyllo dough
Butter-flavored canola oil spray
2 Tbsp walnuts, chopped finely
Unsweetened cocoa powder for dusting
Preheat oven to 375°F. Line a baking sheet pan with parchment paper.
Peel, core and slice the apples very thin. Mix apples, apricot preserves, cinnamon, nutmeg, lemon zest, raisins and flour in a bowl and toss to coat.
Unwrap the phyllo sheets and lay them out under a clean damp kitchen towel. Remove one sheet of phyllo and place it with the long side facing you. Spray lightly with canola oil and sprinkle with ½ of the ground walnuts. Place a second sheet over the first and repeat spray and nuts. Cut the double sheet in half width-wise.
Put ¼ of the apple mix along the bottom side of the half phyllo sheet, about 1½ inches from the edges. Fold the two end sides over the apples, then roll from the filled edge until the log is tightly rolled. Make a short diagonal slit in the top. Spray once more with canola spray and place on the baking sheet. Fill the other half and roll up again. Repeat the process for two more rolls. Bake for 25 minutes, or until brown. With a spatula, place rolls on a rack and cool for 10 minutes. Dust with cocoa powder and serve.
Nutrition facts (per serving): calories 191, fat 7 g (saturated fat 1 g), cholesterol 0 mg, protein 3 g, carbohydrates 29 g, fiber 3 g, sodium 93 mg, sugars 9 g