Apple Cranberry Strudel German

I made these strudels for my family's annual oktoberfest 2008, and everyone agreed they are sinfully delicious. i say this because a great deal of butter is used in this recipe. the strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. i use northern spy apples for the filling, but they are difficult to find. macintosh, courtland or granny smith would do just as well. this is definitely one of my favorite comfort foods.

Steps

Preheat oven to 400f.

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 .

Ingredients

apples, cranberries, lemon rind, sugar, cinnamon, clove, nutmeg, flour, walnuts, phyllo pastry sheets, butter, breadcrumbs