2 c. Rome or Granny Smith apples, peeled & thinly sliced (1/2 lb.)
1 tbsp. lemon juice
1 tbsp. apple juice concentrate
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. dates, finely chopped
1 tsp. cornstarch
2 tsp. butter
2 sheets phyllo dough

Preheat oven to 375 degrees. Lightly coat a cookie sheet with nonstick cooking spray. In a medium size bowl combine the sliced apples, lemon juice, apple juice concentrate, cinnamon, nutmeg, dates and cornstarch. Melt the butter. On a dry counter layer one sheet of phyllo dough on top of the other with a short side facing you and lightly brush the top surface with a little melted butter. Drain and reserve the fruit juices, and pile the apple-date mixture across the lower width of the phyllo dough, about an inch in from the bottom edge. Carefully roll the phyllo dough away from you into a tight roll encasing the apples. With a spatula carefully transfer the roll to the prepared pan, seam side down. Brush the top and sides of the phyllo dough with the remaining butter to seal, then brush with the reserved juices for extra flavor. Bake for 30 minutes, or until brown. Yield: Makes eight one-inch slices.