Apple Cranberry Strudel

The perfect dessert to treat your guests made with apple, cranberry and nuts resulting in a delicious strudel.

Yield

8 servings

Ingredients

2 apples, chopped (about 2 cups)
1/2 cup fresh or frozen cranberries
1/2 cup granulated (white) sugar
1/2 cup finely chopped walnuts
1 teaspoon grated lemon peel
2 teaspoons lemon juice
8 (17 x 12-inch) sheets frozen phyllo (filo) pastry, thawed
1/3 to 1/2 cup butter, melted
4 tablespoons plain bread crumbs

Directions

Preheat oven to 375°F (191°C). Grease 15 x 10 x 1-inch baking pan. In medium 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; 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).

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.

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

Estimated Time

Preparation Time: 35 minutes
Bake Time: 25 minutes
Total Time: 1 hour 15 minutes

Nutritional Information

Amount per serving: Calories 300 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 8 g), Cholesterol 30 mg; Sodium 230 mg; Total Carbohydrate 32 g (Dietary Fiber 2 g; Sugars 18 g), Protein 3 g; Exchanges: 1 Starch; 1 Fruit; 2 Other Carbohydrate; 3 1/2 Fat

Recipe Courtesy Of

Betty Crocker

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