- 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
How to Make It
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.
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.
Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
Stack 6 phyllo sheets on a flat surface covered with wax paper, brushing each sheet with melted butter.
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.
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.
Bake at 375° for 30 minutes. Cool on a wire rack.
* 1/4 cup orange juice may be substituted for brandy.
Note: For testing purposes only, we used Craisins for dried cranberries.