This version of a classic recipe for the Viennese pastry, Apfelstrudel, is adapted to a petite size; a simple form of portion control so you can grant yourself permission to enjoy the whole strudel without feeling any guilt.
Melt one tablespoon of butter in a large saute pan over medium heat. Add apples, cinnamon, Splenda, lemon zest and juice. Saute for 10 to 15 minutes or until the apples are just fork tender and not mushy. The apples will release their liquid. When they are done you'll see that the liquid has thickened and has coated the apple pieces. Remove from saute pan to bowl, set aside and cool.
Preheat oven to 400 degrees F.
Melt remaining two tablespoons of butter and cool slightly. For each half sheet of Phyllo dough, lightly brush with melted butter. Sprinkle with about 1 to 1 1/2 teaspoons of ground walnuts, leaving a one inch border all the way around the dough. Spread a tablespoon of the filling in an even line at the bottom of the Phyllo dough, leaving about an inch border. Fold the bottom up first to cover the filling. Then fold the sides in to the apple mixture.
Beginning at the bottom, gently roll the Phyllo dough over the apple mixture and continue rolling, jelly-roll style until closed. Seal with a dab of melted butter at the end.
lace seam side down on a sheet pan and lightly brush the top with melted butter. Sprinkle tops with ground walnuts. Repeat this process with the remaining Phyllo dough and filling until done.
Place sheet pan with strudels in oven and bake for about 20 to 25 minutes or until the dough is crispy and lightly golden. Remove and cool strudels on rack or serve warm.