Apple-Cranberry Strudel

By klgettins

Ingredients

• 2 apples, chopped (about 2 cups)
• 1/2 cup fresh or frozen cranberries
• 1/2 cup sugar
• 1/2 cup raisins
• 1/2 teaspoon cinnamon
• 1 teaspoon grated lemon peel
• 2 teaspoons lemon juice
• 8 (17x12-inch) sheets frozen phyllo (filo) pastry, thawed
• 1/3 to 1/2 cup butter, melted
• 4 tablespoons Progresso™ Plain Bread Crumbs

Details

Servings 1
Cooking time 75mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.

2
Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).

3
Spoon apple mixture over phyllo stack to within 2 inches of each edge; press 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 any remaining butter.

4
Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.