Aunt Annette’s Apple Strudel

My aunt Annettes strudel was legendary—not only in our family, but also up and down the eastern seaboard. People would come from as far away as Washington and Philadelphia to enjoy it. What made the strudel so great was the homemade dough and a fresh apple filling lavishly enriched with raisins, nuts, and even cherry preserves. There’s no way to completely eliminate the fat in Aunt Annette’s recipe. (Thank goodness!) But with a couple of tricks, the fat can be reduced dramatically. First, I