Prep 20 mins
Cook 40 mins
- 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)
- 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 carefully (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 things 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.