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Citrus Apple Cranberry Strudel

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Citrus Apple Cranberry Strudel


5 small apples, pared, cored and sliced thin

1/3 cup + 2 teaspoons dried cranberries

Zest of one orange plus juice

1/3 cup granulated sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla paste

1 ounce gingersnap cookies (about 7), crushed

1/4 cup butter, melted

12 sheets thawed frozen phyllo dough


To prepare filling, in large nonstick skillet, combine apples, dried apples, 1/2 cup water, the cranberries, sugar, and cinnamon. Cook, covered, over medium  heat, stirring occasionally, 10 minutes, until apples are very tender and mixture has thickened. Stir in vanilla; let cool completely.

In food processor, place gingersnaps; process to form crumbs; set aside. Reserve 2 teaspoons of the butter set aside.

To assemble strudel, place sheet of dough on well sprayed jelly roll pan. Keeping remaining phyllo sheets covered with a damp towel; lightly brush with some of the butter. Top with 1 sheet of dough; lightly brush with some more of the margarine and sprinkle with 1 tablespoon of the crumb mixture. Repeat procedure, using all of the dough, crumb mixture and margarine, ending with dough.

Preheat oven to 375 degrees F.

Spoon apple filling over dough, leaving a 2" border. Starting at wide end, roll strudel, jelly-roll style, enclosing filling and placing seam-side down.

Brush top with reserved 2 teaspoons margarine. Make 12 shallow cuts through top layers of phyllo dough (do not cut into filling).

Bake 40 minutes, until golden. Let cool 10 minutes. Serve!

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