Method

Preheat oven to 375 F.  Butter or spray cookie sheet with cooking spray. Set aside in coolest part of room.

Melt margarine in large saucepan over medium heat. Add brown sugar, and bring to bubbling. Immediately add apples and raisins. Cook 10 - 12 minutes or until apples are soft enough for a fork to pierced them. Remove from heat. Stir in cranberry sauce. When well combined, set aside to cool.

Place 1 sheet of phyllo on a piece of parchment paper with narrow side farthest away. Spray phyllo with cooking spray or brush with melted butter.  Sprinkle 1-1/2 teaspoons graham cracker crumbs on phyllo. Overlap second sheet of phyllo over first sheet about 1 inch down from top. Spray or brush with butter again and repeat sprinkling with 1-1/2 teaspoons crumbs. Continue overlapping with remaining phyllo and crumbs, spraying or brushing with butter between each layer.

When finished with the layering, carefully spoon cooled cranberry mixture into center of phyllo. Sprinkle chopped walnuts over cranberry mixture. Fold bottom and sides of phyllo to cover mixture, forming an envelope. With floured hands, roll filled phyllo, jelly-roll fashion, to form strudel. Place strudel on waiting cookie sheet. Spray top with cooking spray or brush again with butter. Make 8 diagonal cuts across top of strudel. Bake 12 to 15 minutes or until lightly browned.

Cool on wire rack 30 minutes. Cut crosswise into 8 pieces.

Contributor: pat ciesla

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