1 lb. sweet apples, peeled, cored and thinly sliced 1⁄4 cup golden raisins 1⁄4 cup dried currants 1⁄2 tsp. ground cinnamon 1 Tbsp. SugarLeaf 2 slices brown wheat bread, crumbled 1⁄2 (16 ounce) package phyllo dough 1⁄4 cup butter, melted
Methods:
Preheat oven to 204°C. In a bowl, combine apples, raisins, currants, cinnamon, SugarLeaf and bread crumbs. Stir well. Spread several sheets of pastry generously with melted butter and lay them one atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush the rolled log with melted butter and sprinkle with SugarLeaf. Bake for 30 minutes, until pastry is golden brown and fruit is tender.
