A filling of apples, cranberries, dried cherries (or raisins) and cinnamon finds a home in flaky phyllo in this sensational strudel.
- 2 tablespoons butter
- 2 cups (2 medium) apples, peeled and thinly sliced
- 3/4 pound fresh cranberries
- 3/4 cup plus 2 tablespoons sugar
- 1/2 cup dried cherries or raisins
- 1 teaspoon cinnamon
- 10 sheets Athens® Phyllo Dough (9″x14″), thawed
- 6 tablespoons butter, melted
- 1/2 cup almonds, ground
- Confectioner’s sugar for garnish
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a medium skillet, over medium heat, melt 2 tablespoons butter. Add apples, cranberries and sugar. Cook about 5 minutes or until the cranberries burst. Remove the skillet from the heat and stir in the dried fruit and cinnamon. Let the filling cool.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Cover work surface with waxed paper. Layer 10 phyllo sheets on the waxed paper, brushing each sheet with melted butter. Sprinkle 1 teaspoon ground almonds over each sheet as you layer them. Repeat process with remaining phyllo for a second stack. Spread half the filling over top phyllo sheet of each stack, leaving a 2” border.
Roll up from the long edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends. Place strudel seam-down on baking sheet and brush with butter. Score top into 6 equal sections. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Let cool for 30 minutes. Dust with confectioners’ sugar. Serve warm or at room temperature.