Individual Apple Strudels

Ingredients

• 1.5 pounds apples diced peeled
• 1 tablespoon cornstarch 
• 0.5 cup chop roasted peanuts shelled
• 0.5 teaspoon ground cardamom 
• 32 sheets dough whole-wheat frozen thawed ()
• 2 tablespoons powdered sugar 
• 0.3 cup sugar 
• 3 tablespoons butter unsalted melted

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• cutting board

Directions

1. Preheat oven to 37
2. Place pistachios in a food processor; process until finely ground.
3. Combine apple, turbinado sugar, cornstarch, and cardamom in a large bowl; toss well.
4. Stack 2 phyllo sheets on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly brush phyllo stack with butter; sprinkle with about 1 tablespoon ground pistachios. Top with 2 more phyllo sheets. Spoon about 1/2 cup apple mixture along 1 short edge of phyllo stack, leaving a 2-inch border on all sides. Fold over the long edges of phyllo to cover about 1 1/2 inches of apple mixture on each end. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or the strudel may split.)
5. Place strudel, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining phyllo sheets, butter, pistachios, and apple mixture to form 8 strudels total.
6. Pierce each strudel 2 times with a fork.
7. Brush tops with remaining butter.
8. Bake at 375 for 35 minutes or until crisp and golden brown.
9. Sprinkle evenly with 2 tablespoons powdered sugar.
10. Serve strudels warm or at room temperature.