Recipe - Cranberry Apricot Pecan Strudel

1 Stick unsalted butter
2 Golden delicious apples
Three fourths pound Fresh cranberries; picked
over
Three fourths cup Plus 2 tablespoons sugar
One fourth pound Dried apricots; chopped
One half cup Pecans; toasted lightly and
chopped
1 One fourth teaspoon Cinnamon
6 18by14inch sheets of
phyllo, stacked between 2,
sheets of waxed, paper and
covered with a dampened
kitchen towel
10 teaspoon Fine dry bread crumbs

OPTIONAL ACCOMPANIMENT
Vanilla ice cream

In a large heavy skillet melt 2 tablespoons of the butter over moderately
high heat until the foam subsides and in it saute the apples, peeled and
grated coarse, stirring, for 5 minutes. Stir in the cranberries and the
sugar and cook the mixture over moderate heat, stirring, for 5 minutes, or
until the cranberries burst. Stir in the apricots, the pecans, and the
cinnamon and let the filling cool. The filling may be made 1 day in advance
and kept covered and chilled.

Preheat the oven to 425 degrees. In a small saucepan melt the remaining 6
tablespoons butter. On a work surface arrange two 20inch long sheets of
waxed paper with the long sides overlapping slightly and facing you. Put 1
sheet of the phyllo on the waxed paper, brush it with some of the butter,
and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer,
brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay
the sixth sheet of phyllo on top.

Spread the filling in a 3inch wide strip, mounding it on the phyllo 4
inches above the near long side, leaving a 2inch border at each end. Using
the waxed paper as a guide, lift the bottom 4 inches of the pastry over the
filling, fold in the ends, and roll up the strudel tightly. Transfer the
strudel carefully, seam side down, to a lightly buttered baking sheet,
brush it with the remaining butter, and bake it in the lower third of the
oven for 25 minutes, or until it is golden. Let the strudel cool to warm on
the baking sheet on a rack. The strudel may be made 1 day in advance and
kept covered loosely and chilled. Reheat the strudel in a preheated 400
degree oven for 15 minutes. Serve the strudel warm, cut into 1inch slices
with a serrated knife, with the ice cream.

Yield: 8 servings

Recipe by: Cooking Live Show #CL9002

Posted to MCRecipe Digest V1 #905 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997