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- 1 1/2 cups cranberries
- 2 cups peeled, cored, and chopped tart apple (about 2 large)
- 1 cup packed brown sugar
- 1 tablespoon water
- 1 teaspoon finely shredded orange peel
- 1/2 teaspoon ground cinnamon
- 1 3 sprig fresh rosemary
- 1/4 cup finely chopped pecans
- 1/2 cup butter, melted
- 16 sheets frozen phyllo dough (14x9-inch rectangles), thawed
- Powdered sugar (optional)
1. In a heavy medium saucepan, combine cranberries, apples, brown sugar, water, orange peel, cinnamon, and rosemary. Cook and stir over medium heat about 15 minutes or until liquid is slightly thickened (mixture will get juicy as it cooks). Remove the rosemary; stir in pecans. Cover and chill for 2 hours or until completely cooled.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. Place one sheet of phyllo on a clean work surface. (As you work, keep the remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Lightly brush phyllo dough with some of the melted butter. Top with another phyllo sheet and brush with butter. Repeat layering, using 8 sheets of phyllo total. Spoon half the cranberry mixture on top of the stacked sheets, leaving a 1-inch border on the two short sides and one of the long sides and a 2-inch border on the other long side. Fold the short sides in 1 inch over the filling. Roll up the phyllo and filling, starting from the long side with the 1-inch border. Seal seam by pressing together with fingers. Place the strudel, seam side down, on the prepared baking sheet. Repeat with remaining phyllo sheets, butter, and filling to make a second strudel. Brush the tops and sides of the strudels with remaining melted butter.
3. Bake for 15 to 18 minutes or until browned. Carefully transfer strudel to serving plate. Cool 15 minutes. If desired, sprinkle with powdered sugar. Slice with a serrated knife and serve warm or at room temperature. Makes 12 servings.