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Apple-Cranberry Strudel |
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Serves: 8
Print this Recipe
Prep Time: 35 minutes (ready in 1 hour 15 minutes) - Yield: 8 servings
2 apples, chopped (about 2 cups)
1/2 cup fresh or frozen cranberries
1/2 cup sugar
1/2 cup finely chopped walnuts
1 teaspoon grated lemon peel
2 teaspoons lemon juice
8 sheets (17x12-inch) frozen phyllo pastry leaves, thawed
1/3 to 1/2 cup butter, melted
4 tablespoons unseasoned dry bread crumbs
1. Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
2. 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.)
3. 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.
4. Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 300 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 8 g 40% * Cholesterol: 30 mg 10% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 3 g * Vitamin A: 10% * Vitamin C: 4% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fruit, 3 1/2 Fat or 2 Carbohydrate, 3 1/2 Fat
See Cook's Note: How to Handle Phyllo (Filo) Dough
Apple-Cranberry Strudel comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!
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Cook's Note: How to Frost a Two-Layer Cake
Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Birthday Cake Ideas
Cook's Note: How to Handle Phyllo (Filo) Dough
Cook's Note: Apple Brown Betty vs. Apple Crisp
Cook's Note: Preparing Apples
Cook's Note: Desserts with a Flare
Cook's Note: About Souffles
Cook's Note: Avoiding a Cracked Cheesecake Surface
Cook's Note: About Cream Puffs
Cook's Note: For Butter Cake
Cook's Note: Cutting and Serving a Round Cake
Cook's Note: Converting to Cupcakes
Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Variations for Cakes from Scratch or Mixes
Cook's Note: Garnishing Cake Slices
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: For Better Foam Cake
Cook's Note: Frostings and Fillings
Cook's Note: Frosting Finishes
Cook's Note: In Praise of Glaze
How Much Frosting?
Cook's Note: Decorating the Cake
Cook's Note: Making a Decorating Bag
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Special Touches for the Upper Crust
Crumb Pie Crusts
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: Catch the Overflows
Cook's Note: If the Edges Brown Too Fast
Cook's Note: Storing Pies and Tarts
Cook's Note: How to Make Meringue
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