*  Exported from  MasterCook II  *
 
                          Cranberry-Apple Strudle
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Fruit
                 Rcrockett
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Granny Smith apples
    6      tablespoons   unsalted butter
      1/2  cup           plus 1 tablespoon sugar
    1      teaspoon      cinnamon
                         Pinch allspice
                         Pinch nutmeg
      3/4  cup           sweetened dried cranberries
    1 1/2  teaspoons     cornstarch dissolved in 2 Tbs 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
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : 
        
        This is a delicious alternative to the traditional pie. The
        only sticking point (literally) is in trying to get the
        strudel off the baking sheet when it’s done. The easiest
        method is to leave the strudel on the parchment paper and
        move it onto a plat ter with the parchment still beneath
        it, cutting away the excess. If you don't want to risk
        breaking the strudel, slice and plate it in the kitchen, or
        make individual strudels, which are easier to handle.

Plain Text Version of This Recipe for Printing or Saving