Alan’s Fruit Strudel 1 cup dried Apricots 1 cup Craisins (Cranberry Raisins) 1 cup nuts (Pistachios, almonds, or walnuts) 2 tbsp Honey 1 package Phyllo 2 sticks Butter, melted and solids separated 2 tsp Cinnamon, divided 1 tsp Nutmeg 1 tbsp Amaretto Set apricots and craisins aside in Amaretto for about 30 minutes. Stir occasionally. Chop apricots, craisins, and your preferred nuts in food prosessor. Not too much, just to small dice. Mixed fruit mix with honey, nutmeg, and 1 tsp cinnamon. Preheat oven to 350. Cover a cookie sheet covered in parchment paper and grease with butter. Layer first 10 sheets of phyllo with butter. Spread half of fruit mix on phyllo not going to the edges and leaving wide area for later folding. Layer 5 more sheets of phyllo. Spread rest of fruit mix. Sprinkle rest of cinnamon. Layer rest of phyllo. Beginning at the end closest to you begin rolling up like jellyroll. Turn in sides to keep it together. When rolled, move to cookie sheet, seam side down. Brush with remaining butter. Carefully make slits in top about 3/4 inch apart. These will let steam excape and will be used later for cutting guides. Bake for 25 to 35 minutes on 350 watching near the end that it does not brown too much. While still hot and maleable, cut into slices. I found a pizza cutter works well. Serve hot, cold, or room temperature. ------ Optional: Add 1/2 cup sugar and some cinnamon to butter before brushing phyllo layers. See more great recipes at http://food.barasch.com