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      RECIPE TITLE "Apple and Dried Cherry Strudel Recipe"
    Source: Cooking at a Glance - Pies & Pastries,
    Courtesy of:

    yields Makes 12-16 servings time--- difficultyeasy

    Traditional strudel dough is rolled and stretched paper-thin by hand. To save time, use frozen phyllo dough, which is completely prepared and easy to use. Thaw phyllo overnight in your refrigerator for best results when making strudel.


    1/2 cup dried tart red cherries
    1/2 cup packed brown sugar
    2 tablespoons all-purpose flour
    1/2 teaspoon ground cinnamon
    3 cups thinly sliced peeled cooking apples (about 1 pound)
    10-12 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed
    1/3 cup butter, melted
    1 tablespoon granulated sugar

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    Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries. In a large mixing bowl combine brown sugar, flour, and cinnamon. Add apples and dried cherries; toss gently to mix. Set cherry mixture aside.

    TO ASSEMBLE: Cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3-4 more stacks, brushing and overlapping, forming a rectangle about 40x18 inches (stagger stacks so all seams are not down the middle). If necessary, trim to a 40x18-inch rectangle. Brush with melted butter.

    Beginning 4 inches from one short side of the dough, spoon filling in a 4-inch-wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4-inch piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jelly-roll style, into a tight roll. If necessary, cut excess dough from ends to within 1 inch of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17x14-inch baking sheet. Bake in a preheated 350° oven for 35-40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 12-16 servings
    Facts per Serving
    Calories: 125 Fat: 5g Carbohydrates: 21g
    Cholesterol: 10mg Sodium: 61mg Protein: 1g
    Fiber: 1g % Cal. from Fat: 36% % Cal. from Carbs: 67%

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