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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a baking sheet with parchment paper or foil; lightly coat foil, if using, with cooking spray. Set pan aside. In a large bowl, combine apples, brown sugar, dried cherries (or raisins), pecans (or walnuts), brandy (or water), honey, cinnamon and nutmeg; set aside.
Unfold phyllo dough. Place 1 sheet of dough on a work surface (as you work, cover the remaining dough with plastic wrap to keep it from drying out). Lightly coat phyllo sheet with cooking spray. Top with another sheet of phyllo; lightly coat with cooking spray. Repeat with the remaining sheets of phyllo, coating each with cooking spray.
Spread filling over the stack of phyllo sheets, leaving a 2-inch border on the far long side and a 1-inch border on the remaining sides. Starting from the near long side, roll up phyllo just enough to enclose filling (there will be a generous amount of filling to enclose). Fold in sides and continue rolling to end of dough. Place, seam-side down, on the prepared pan. Lightly coat roll with cooking spray.
Bake for 40 to 50 minutes or until golden. Carefully transfer strudel on parchment paper (or foil) to a wire rack; cool. Cut into slices.