Instructions: * Note: One-quarter cup orange juice may be substituted for brandy.

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.

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.

Unfold phyllo, and cover with a damp towel to prevent pastry from drying out. Stack 6 phyllo sheets on a flat surface covered with wax paper, brushing each sheet with melted butter. 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. 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.

Bake at 375 degrees for 30 minutes. Cool on a wire rack.

This recipe yields 2 (12-inch) strudels.

Comments: For testing purposes only, we used Craisins for dried cranberries.

Yield: 2 strudels

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.