*  Exported from  MasterCook  *
 
                          Cranberry-Apple Strudle
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Granny Smith apples
    6       tb           Unsalted butter
      1/2   c            Plus 1 tablespoon sugar
    1       t            Cinnamon
            pn           Allspice
            pn           Nutmeg
      3/4   c            Sweetened dried cranberries
    1 1/2   ts           Cornstarch dissolved in 2
                         TB cold water
    5                    Sheets (14-by-18-inch)
                         Phyllo dough
 
   Peel, core and quarter the apples. Cut each quarter in half and then each
   wedge into three pieces (you will have apple chunks).
   
   In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter
   over medium-high heat. Add the sugar and cook, stirring, until the butter
   and sugar melt together, turn light brown and have the consistency of
   peanut butter. Add the apples car efully (the sugar mixture is very hot).
   With a wooden spoon, mix the apples carefully with the caramel. The caramel
   will harden; don't worry, it will melt again. Mix together the cinnamon,
   allspice and nutmeg and sprinkle evenly over the apples. Cook the apple
   mixture, stirring often, until the caramel melts and the apples soften and
   start to look cooked.
   
   Stir in the cranberries and the cornstarch mixture. Cook for 2 to 3
   minutes, until the juices in the pan thicken and take on a glossy
   appearance. Transfer the apple-cranberry mixture to a shallow dish and let
   cool.
   
   Preheat the oven to 350 degrees. Line a baking sheet that has a raised rim
   all around with parchment paper.
   
   Melt the remaining 3 tablespoons of butter. Lay a sheet of phyllo on the
   prepared baking sheet. Brush the phyllo sheet lightly with the melted
   butter. Place the next sheet of phyllo on top and brush it with butter.
   Repeat with the remaining sheets, but do not butter the top sheet. Reserve
   a bit of melted butter to brush on top of the finished strudel. Place the
   apple-cranberry mixture in a strip along the long side of the phyllo, about
   1 inch in from the edge. Using the parchment to help keep th ings together,
   roll up the phyllo to form a long log. Adjust the roll’s position on the
   baking sheet so it is not touching the sides of the sheet. The roll will
   leak while it cooks, so make sure it is on the parchment paper. Brush the
   top of the roll with the reserved melted butter. Bake in the preheated oven
   for 25 to 30 minutes, until the roll is nicely browned. Let it sit at least
   15 minutes before serving.
   
   Per serving: 247 calories, 2 gm protein, 43 gm carbohydrates, 9 gm
   fat, 19 mg cholesterol, 5 gm saturated fat, 96 mg sodium
   
   The Washington Pos
  
 
 
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