Apple-Cranberry Strudel

By ghinman

Ingredients

• 2 apples, chopped (about 2 cups)
• 1/2 cup of fresh or frozen cranberries
• 1/2 cup of sugar
• 1/2 cup of finely chopped walnuts
• 1 tsp. grated lemon peel
• 2 tsp. lemon juice
• 8 (17 X 12 in.) sheets frozen phyllo (filo) pastry, thawed
• 1/3 to 1/2 cup of butter, melted
• 4 tbs. plain bread crumbs

Details

Servings 8

Preparation

Step 1

Heat oven to 375 degrees. Grease 15 X 10 X 1" baking pan. In a midium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.

Unroll phyllo sheets, cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprikle with 1 tbs. bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tbs. bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only.

Spoon apple mixture over phyllo stack to within 2 inches of each edge; presss lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with the remaining butter.

Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.