ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dried Fruit Strudels

Yield 2 (12-inch) strudels


  • 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

  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.