Cranberry-apple Strudel

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 6 granny smith apples
• 6 tablespoons unsalted butter
• 1/2 cup sugar
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 pinch allspice
• 1 pinch nutmeg
• 3/4 cup sweetened dried cranberries
• 1 1/2 teaspoons cornstarch, dissolved in 2 tbsps. cold water
• 5 sheets phyllo dough (14-by-18-inch)

Recipe

• 1 peel, core and quarter the apples.
• 2 cut each quarter in half and then each wedge into three pieces (you will have apple chunks).
• 3 in a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter over medium-high heat.
• 4 add the sugar and cook, stirring, until the butter and sugar melt together, turn light brown and have the consistency of peanut butter.
• 5 add the apples carefully (the sugar mixture is very hot).
• 6 with a wooden spoon, mix the apples carefully with the caramel.
• 7 the caramel will harden; don't worry, it will melt again.
• 8 mix together the cinnamon, allspice and nutmeg and sprinkle evenly over the apples.
• 9 cook the apple mixture, stirring often, until the caramel melts and the apples soften and start to look cooked.
• 10 stir in the cranberries and the cornstarch mixture.
• 11 cook for 2 to 3 minutes, until the juices in the pan thicken and take on a glossy appearance.
• 12 transfer the apple-cranberry mixture to a shallow dish and let cool.
• 13 preheat the oven to 350 degrees.
• 14 line a baking sheet that has a raised rim all around with parchment paper.
• 15 melt the remaining 3 tablespoons of butter.
• 16 lay a sheet of phyllo on the prepared baking sheet.
• 17 brush the phyllo sheet lightly with the melted butter.
• 18 place the next sheet of phyllo on top and brush it with butter.
• 19 repeat with the remaining sheets, but do not butter the top sheet.
• 20 reserve a bit of melted butter to brush on top of the finished strudel.
• 21 place the apple-cranberry mixture in a strip along the long side of the phyllo, about 1 inch in from the edge.
• 22 using the parchment to help keep things together, roll up the phyllo to form a long log.
• 23 adjust the roll's position on the baking sheet so it is not touching the sides of the sheet.
• 24 the roll will leak while it cooks, so make sure it is on the parchment paper.
• 25 brush the top of the roll with the reserved melted butter.
• 26 bake in the preheated oven for 25 to 30 minutes, until the roll is nicely browned.
• 27 let it sit at least 15 minutes before serving.