Apple-Cranberry Strudel

 

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

(17x12-inch) sheets frozen phyllo (filo) pastry, thawed

1/3

to 1/2 cup butter, melted

4

tablespoons Progresso® Plain 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.