INGREDIENTS

INSTRUCTIONS

Peel, core and quarter the apples. Cut each quarter in half and then
each wedge into three pieces (you will have apple chunks).  In a
heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the  butter
over medium-high heat. Add the sugar and cook, stirring, until  the
butter and sugar melt together, turn light brown and have the
consistency of peanut butter. Add the apples car efully (the sugar
mixture is very hot). With a wooden spoon, mix the apples carefully
with the caramel. The caramel will harden; don't worry, it will melt
again. Mix together the cinnamon, allspice and nutmeg and sprinkle
evenly over the apples. Cook the apple mixture, stirring often, until
the caramel melts and the apples soften and start to look cooked.  Stir
in the cranberries and the cornstarch mixture. Cook for 2 to 3
minutes, until the juices in the pan thicken and take on a glossy
appearance. Transfer the apple-cranberry mixture to a shallow dish  and
let cool.  Preheat the oven to 350 degrees. Line a baking sheet that
has a  raised rim all around with parchment paper.  Melt the remaining
3 tablespoons of butter. Lay a sheet of phyllo on  the prepared baking
sheet. Brush the phyllo sheet lightly with the  melted butter. Place
the next sheet of phyllo on top and brush it  with butter. Repeat with
the remaining sheets, but do not butter the  top sheet. Reserve a bit
of melted butter to brush on top of the  finished strudel. Place the
apple-cranberry mixture in a strip along  the long side of the phyllo,
about 1 inch in from the edge. Using the  parchment to help keep th
ings together, roll up the phyllo to form a  long log. Adjust the
roll's position on the baking sheet so it is not  touching the sides of
the sheet. The roll will leak while it cooks,  so make sure it is on
the parchment paper. Brush the top of the roll  with the reserved
melted butter. Bake in the preheated oven for 25 to  30 minutes, until
the roll is nicely browned. Let it sit at least 15    minutes before
serving.  Per serving: 247 calories, 2 gm protein, 43 gm carbohydrates,
9 gm  fat, 19 mg cholesterol, 5 gm saturated fat, 96 mg sodium  The
Washington Pos  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 18.3mg
Sodium: 56.1mg
Potassium: 11.8mg
Carbohydrates: 16.2g
Fiber: <1g
Sugar: 10g
Protein: <1g