Rum Cranberry Apple Strudel

Not a classic strudel, but a shortcut using phyllo dough. Easy and impressive.

Recipe by Ina Garten, adapted by Catherine Pla

Yield: serves 8-10

• 1⁄2 c dried cranberries

• 1⁄3 dark rum, plus a little extra, or use apple or orange juice

• 1⁄2 c walnuts

• 1⁄2 c plain dry breadcrumbs

• 3 large apples, peeled, cored, and diced

• 6 T light brown sugar

• 3 T all-purpose flour

• 2 t grated lemon zest

• 1 T lemon juice

• 3⁄4 t ground cinnamon

• 10 T unsalted butter, melted, divided

• 1⁄4 t kosher salt

• 10 sheets frozen phyllo dough, defrosted overnight, or on the counter for 2-3 hours.

• 1 c confectioners’ sugar

Preheat oven to 375 degrees.

Place cranberries and rum in a small bowl and microwave on high for 30 seconds. Set aside. Place the walnuts on a sheet pan and toast for 7 minutes until lightly browned. Set aside to cool, then transfer to a food processor and pulse until finely ground. Add the breadcrumbs and process just until combined. Set aside in a small bowl. Line a sheet pan with parchment paper.

In a medium bowl, combine the apples, sugar, flour, lemon zest and juice, cinnamon, 2 tablespoons of the melted butter, and the salt. Drain the cranberries, reserving the liquid, and add the cranberries to the apples.

Unfold the phyllo dough and cover immediately with a slightly damp kitchen towel. Working quickly, place one sheet of phyllo on a dry work surface with the long edge facing you and re-cover the stack of phyllo with the kitchen towel. Brush the sheet of phyllo lightly with melted butter and sprinkle it evenly with 1 tablespoon of the bread crumb mixture. Place a second sheet on top, buttering and sprinkling it with bread crumbs. Repeat until you have 5 layers of phyllo.

Spoon half the apple mixture in a 4-inch thick log 2 inches inside the long edge facing you and 2 inches inside the side edges. Fold the short sides up and over the log of apples then fold the long edge next to you up and over the apples, rolling the strudel away from you (pressing lightly) until the log is enclosed and the seam is on the bottom. Carefully transfer the strudel to the prepared sheet pan. Repeat to make a second roll. Brush both rolls liberally with butter and make 5 diagonal slits in each roll to vent steam. Bake for 25-35 minutes until the strudels are browned and the juices are starting to bubble onto the paper. Set aside to cool.

Whisk together the confectioners’ sugar and the 2 tablespoons of reserved rum, adding just enough to make a thick, pourable glaze. Drizzle glaze actress the strudels with a spoon or whisk and allow to cool completely before cutting. Serve warm.