Apple Cherry Strudel Roll

By KeyIngredient

Ingredients

• Filling:
• Servings: 6
• 8sheets8 sheets phyllo pastry
• 1/4cup1/4 cup (60 mL) unsalted butter, melted
• 2tsp2 tsp (10 mL) icing sugar
• PinchPinch cinnamon
• 44 tart apples, peeled and finely chopped
• 2/3cup2/3 cup (150 mL) dried cherries or dried cranberries or just apples
• 1/4cup1/4 cup (60 mL) packed brown sugar
• 3tbsp3 tbsp (45 mL) all-purpose flour
• 3/4tsp3/4 tsp (4 mL) cinnamon

Preparation

Step 1

Centre 9-inch (2.5 L) springform pan on foil square; press up against side of pan. Set aside.

Filling: In bowl, toss together apples, cherries, brown sugar, flour and cinnamon; set aside.

Arrange 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush lightly with butter. Top with second sheet; brush lightly with butter.

Spread one-quarter of the filling in strip along closest long edge of phyllo, leaving 1/2-inch (1 cm) border at each end. Fold ends over and roll up firmly jelly roll-style; brush lightly with butter. Arrange roll around inside edge of pan. Repeat with remaining ingredients to make 3 more rolls. Fit each into pan, coiling toward centre to form spiral.

Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 375°F (190°C) and bake for 50 minutes longer or until golden brown and crisp. Remove foil; let cool in pan on rack for 15 minutes. Run knife around edge of pan. Remove side of pan; transfer to cake plate. (Can be set aside at room temperature for up to 4 hours; reheat in 375°F/190°C oven for about 20 minutes.) Sprinkle with icing sugar and cinnamon. Serve warm.