Apple And Rhubarb Strudel Rolls

• 1/2 lb rhubarb, trimmed and chopped
• 1/2 cup granulated sugar
• 1 can (21 oz) apple pie filling
• 1/3 cup fresh breadcrumbs
• 2 tsp custard powder or instant vanilla pudding mix
• 1 tsp vanilla extract
• 9 sheets phyllo dough
• 4 tbsp (1/2 stick) butter, melted
• None None Powdered sugar, for dusting

1. Preheat the oven to 400u0b0F. Line two baking pans with parchment paper.
2. Place rhubarb in a baking dish and sprinkle with half the sugar. Bake 15-20 mins, until tender. Stir in apple pie filling.
3. Meanwhile, combine breadcrumbs, remaining sugar, custard powder and vanilla in a small bowl.
4. Layer 3 sheets of phyllo on a work surface, brushing each with butter. Arrange one-third apple and rhubarb mixture lengthwise along long edge of phyllo. Sprinkle with one-third breadcrumb mixture. Roll up phyllo to enclose filling, pinching ends closed. Place on a prepared pan and brush with butter. Repeat with remaining ingredients.
5. Bake 15-20 mins, until crisp and golden. Cool completely. Trim ends and cut each log into 2-inch rolls. Dust with powdered sugar to serve.

rhubarb, granulated sugar, apple pie filling, fresh breadcrumbs, custard powder, vanilla, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/36013 (may not work)