Apple-Cranberry Strudel (German)

READY IN: 50mins
SERVES: 12-18
YIELD: 6 strudels


  • 6
    cups apples, peeled, sliced, tart (Northern Spy, Macintosh, Courtland or Granny Smith)
  • 12
    cup cranberries, coarsely chopped
  • 1
    tablespoon lemon rind, grated
  • 34
    cup sugar
  • 2
    teaspoons cinnamon
  • 12
    teaspoon clove
  • 12
    teaspoon nutmeg
  • 14
    cup flour
  • 12
    cup walnuts, finely chopped
  • 8
    ounces phyllo pastry sheets, thawed (half of a box, found in the frozen desserts section of your grocery store)
  • 2
    cups butter, melted
  • 1
    cup breadcrumbs, plain, finely crushed


  • Preheat oven to 400°F.
  • In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
  • In a small saucepan, melt 1 1/2 cups butter.
  • In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
  • Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
  • Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
  • Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
  • Lift towel, using it to roll leaves over apples in a jelly roll fashion.
  • Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
  • Brush top of strudel with butter and sprinkle with bread crumbs.
  • Repeat entire procedure for remaining five strudels.
  • Bake strudels for 20-25 minutes or until lightly browned.
  • Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.