Dried Fruit Strudels

• 3/4 cup pitted prunes, coarsely chopped
• 3/4 cup dried apricots, coarsely chopped
• 1/2 cup sugar, divided
• 1/2 cup orange juice
• 1/4 cup apricot brandy*
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1 (6-ounce) package sweetened dried cranberries
• 1/2 cup pistachios, coarsely chopped
• 1/2 cup toasted walnuts or pecans, coarsely chopped
• 1 cup apricot preserves
• 12 phyllo pastry sheets
• 1/2 cup butter, melted

1. Stir together prunes, apricots, 1/4 cup sugar, and next 3 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat to low; cook 3 minutes.
2. Process fruit mixture and vanilla in a food processor until smooth, stopping to scrape down sides. Stir in dried cranberries and next 3 ingredients; set aside.
3. Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
4. Stack 6 phyllo sheets on a flat surface covered with wax paper, brushing each sheet with melted butter.
5. Spoon half of fruit mixture down short edge of one end of phyllo stack, leaving a 1-inch border around edge. Repeat procedure for remaining phyllo and fruit mixture. Fold in long edges 1 inch.
6. Roll up, starting at short edge nearest filling. Place each, seam side down, in a lightly greased jellyroll pan. Cut 1/4-inch-deep diagonal slits, 1 inch apart, across top. Brush strudels with melted butter; sprinkle with remaining 1/4 cup sugar.
7. Bake at 375u0b0 for 30 minutes. Cool on a wire rack.
8. * 1/4 cup orange juice may be substituted for brandy.
9. Note: For testing purposes only, we used Craisins for dried cranberries.

prunes, dried apricots, sugar, orange juice, apricot brandy, ground cinnamon, vanilla, cranberries, pistachios, walnuts, apricot preserves, pastry, butter

Taken from www.myrecipes.com/recipe/dried-fruit-strudels (may not work)