Serves: 8
Total Calories: 353
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.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 300 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 8 g 40% * Cholesterol: 30 mg 10% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 3 g * Vitamin A: 10% * Vitamin C: 4% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fruit, 3 1/2 Fat or 2 Carbohydrate, 3 1/2 Fat
See Cook's Note: How to Handle Phyllo (Filo) Dough
This Apple-Cranberry Strudel recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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