Autumn Fruit Strudel
- 12 sheets phyllo dough, thawed if frozen
- 8 Tbs. (1 stick) unsalted butter, melted and
- 7 tsp. granulated sugar
- 3 or 4 tart apples, peeled, halved, cored and
diced (about 3 cups)
- 1/2 cup firmly packed brown sugar
- 1/4 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1 cup mixed chopped dried fruit, such as
sour cherries, apricots, cranberries, currants,
golden raisins or nectarines
Position a rack in the lower third of an oven and preheat to 375°F. Line a baking sheet with parchment paper.
Working with 1 phyllo sheet at a time and keeping the others covered with a barely damp kitchen towel to prevent them from drying out, place the first sheet on the parchment paper. Using a pastry brush, brush well with some of the melted butter. Lay a second phyllo on top of the first and brush again with butter. Sprinkle with 1 tsp. of the granulated sugar. Repeat, brushing every sheet with butter and sprinkling every other sheet with 1 tsp. granulated sugar, until all of the phyllo is used.
In a large bowl, toss together the apples, brown sugar, cinnamon, nutmeg and dried fruit. Arrange the apple filling along one long side of the phyllo stack, positioning it about 1 inch from the edge. Fold the edge of the stack over the filling, then carefully roll up the phyllo into a log with the seam side down. Brush the log with additional melted butter and sprinkle with the remaining 1 tsp. granulated sugar.
Bake the strudel until the phyllo is golden and the apples are tender when pierced with the tip of a knife, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes. Transfer the strudel to a long serving platter, cut crosswise and serve warm. Serves 8.