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
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.