Apple and cranberry strudel

Preheat oven to 350 F. Place butter in a skillet and melt over medium heat. When sizzling, add bread crumbs and stir to moisten all the crumbs. Cook, stirring, for 3 minutes or until crumbs are nicely toasted. Remove crumbs to a bowl and set aside.

Combine apples, cranberries, sugar, cinnamon, lemon juice and brandy in a bowl and toss to distribute flavourings evenly. Add reserved bread crumbs and toss again.

Lay a clean dishtowel on the counter, and lay a sheet of phyllo overtop. (Keep rest of phyllo sheets covered with a damp dishtowel to prevent them drying out.) Brush entire sheet of phyllo with some melted butter. Top with another sheet, brush with butter and continue until you have used up 6 sheets of phyllo -- making sure to butter last sheet as well. Use a pair of scissors to cut the stack of phyllo through the middle (width) to make two smaller rectangles.

Spoon one quarter of the apple filling in a compact line down the longest edge of each stack of phyllo, leaving a 1-inch border on 3 sides and at least 2 inches more on the fourth.

Roll phyllo lengthwise, using the towel for assistance, halfway over filling. Fold in edges (envelope-style), brush edges and inside seam with butter (this will keep filling from leaking), and roll up the rest of the way (as tightly as possible without tearing phyllo). Place seam side down on a greased baking sheet. Continue with the rest of phyllo and apple filling until you have 4 individual strudels. Brush outside of strudels with butter and slash the tops in at least 3 places.

Bake for 45 minutes or until phyllo is golden and apples are cooked. Reheat to warm before serving.