This one got away from me.  I really didn’t plan to make two huge phyllo rolls.  But  when you have a one-pound box of frozen phyllo dough thawed, you use it.  It’s not like it’s going to be any good next week.

So…  I made two huge phyllo rolls.

And my-oh-my did they come out good!   We’re definitely set with desserts for a while.

I love phyllo but just don’t use it enough.  It’s good savory, it’s good sweet.  You can fill it with absolutely anything.

This recipe came about because I had just picked up a couple of apples at the store and had a bag of cranberries sitting in the ‘fridge.  The phyllo has been in the freezer for a couple of weeks.  Time to use stuff!

Buttering every other phyllo layer gives it a bit more substance – and actually cuts down on the calories considerably.  Not that I did it for that reason… I wanted a bit more chew in the center and a bit less crumbly.  I should freeze one for Thanksgiving…

Cranberry Apple Phyllo Rolls

Makes 2

  • 1 tbsp butter
  • 5 apples, peeled, cored, and chopped
  • 1 cup fresh cranberries
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 1/2 cups finely-chopped walnuts
  • 1/2 cup demerara sugar
  • 1 stick butter, melted
  • 16 sheets phyllo dough

Preheat the oven to 350. Combine the apples, cranberries, brown sugar and spices in a heavy covered skilletand cook for about 10 minutes or until tender. Cool to room temperature.

Mix walnuts and demerara sugar.

Layer 2 sheets of the phyllo on table and brush with butter. Sprinkle with walnut and sugar mixture. Repeat three times for a total of 4 2-sheet layers per roll.

Heap the apple mixture along (one end if square, long end if rectangular) of the phyllo dough.  Carefully roll up, enclosing filling.  Place seam-side down on baking sheet lined with parchment paper.

Brush top with butter and sprinkle with additional demerara sugar.

Bake for 35-40  min minutes. Cool and slice.

Seriously.  I have two.  I need to freeze one!