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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3/4 cup pitted prunes, coarsely chopped |
3/4 cup dried apricots, coarsely chopped |
1/2 cup sugar, divided |
1/2 cup orange juice |
1/4 cup apricot brandy |
2 teaspoons ground cinnamon |
1 teaspoon vanilla extract |
1 (6-ounce) package sweetened dried cranberries |
1/2 cup pistachios, coarsely chopped |
1/2 cup toasted walnuts or pecans, coarsely chopped |
1 cup apricot preserves |
12 phyllo pastry sheets |
1/2 cup butter, melted |
Directions:
1. Stir together prunes, apricots, 1/4 cup sugar, and next 3 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat to low; cook 3 minutes.
2. Process fruit mixture and vanilla in a food processor until smooth, stopping to scrape down sides. Stir in dried cranberries and next 3 ingredients; set aside.
3. Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
4. Stack 6 phyllo sheets on a flat surface covered with wax paper, brushing each sheet with melted butter.
5. Spoon half of fruit mixture down short edge of one end of phyllo stack, leaving a 1-inch border around edge. Repeat procedure for remaining phyllo and fruit mixture. Fold in long edges 1 inch.
6. Roll up, starting at short edge nearest filling. Place each, seam side down, in a lightly greased jellyroll pan. Cut 1/4-inch-deep diagonal slits, 1 inch apart, across top. Brush strudels with melted butter; sprinkle with remaining 1/4 cup sugar.
7. Bake at 375° for 30 minutes. Cool on a wire rack.
8. * 1/4 cup orange juice may be substituted for brandy.
9. Note: For testing purposes only, we used Craisins for dried cranberries.
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