3Granny Smith applescored, peeled and thinly sliced
Juice of 1 small lemonabout 1 tablespoon
½cupgranulated sugar plus about 1 tablespoon
½cupdryfine bread crumbs
10sheets Athens® Fillo Dough9” X 14”, thawed
½cupbuttermelted (1 stick)
Preheat the oven to 375 degrees F.
In a small bowl, add the cherries and brandy and soak for about 30 minutes to an hour. Drain any of the remaining brandy and set aside.
Add the sliced apples to a large bowl and coat with the lemon juice to avoid turning brown. In a smaller bowl, mix the sugar, cinnamon and nutmeg until blended, reserve 1-2 tablespoons of the cinnamon sugar mixture and add the rest to the apples along with the cherries. Add the bread crumbs and gently stir to combine.
Sprinkle a bit of the granulated sugar on a cutting board then remove one sheet of phyllo from the package and lay on the sugar. Cover the rest with a towel to avoid drying out. Lightly brush the edges of the sheet of phyllo with butter, working toward the center. Sprinkle some of the cinnamon sugar on top then top with two more phyllo sheets. Add another phyllo sheet and spread with butter, then cinnamon sugar and top with one more phyllo sheet, making a total of five sheets.
Layer half of the apple mixture on the phyllo dough, leaving a ½ inch border. Using two knives or cake turners to help flip, gently roll the phyllo and mixture ending with the seam down and tuck in the edges. Place on a baking sheet lined with parchment paper, brush with butter and sprinkle with coarse sugar.
Create another roll with the remaining 5 phyllo sheets and apple mixture.
Dip almond slices in remaining butter, and sprinkle on top the strudel rolls.
Bake for 30 minutes or until golden brown. Let cool for 10-15 minutes. For best slicing wait until completely cooled and use a serrated knife.