These mini strudels are great to make ahead and stash in the freezer, ready to go when you need something on the spur of the moment.

2 cups finely chopped peeled apples
1/2 cup raisins
1/2 cup walnuts, finely chopped
5 Tbsp honey, divided
15 sheets frozen phyllo dough, thawed
1/2 cup butter, melted

1. Mix apples, raisins, and walnuts. Set aside.
2. Unroll the phyllo on a clean surface and cover with plastic wrap and then a damp towel. Place one of the phyllo sheets on a clean work surface (I use a piece of wax paper) and brush with butter. Top with two more phyllo sheets, lightly brushing with butter between each layer.
3. Spread 1/5 of the apple mixture along the short side of the buttered phyllo, stopping about 1″ short of the long sides. Drizzle with 1 Tbsp of honey.
4. Fold in both long sides, then roll up to make a log. Repeat with the remaining phyllo sheets, apple mixture, and honey to make four more logs. Brush with the remaining butter. To prevent phyllo from cracking, score logs at 1 inch intervals. Wrap in plastic wrap and seal in a large freezer bag.
5. Freeze up to three months. When ready to bake, remove desired number of logs from the freezer and place on a baking sheet. Allow the logs to thaw while the oven is heating to 385 degrees. Bake for 25 minutes or until golden brown. Cool 5 minutes, then slice with a serrated knife and serve.

Servings: 30