Recipe information
Yield
serves 4
Ingredients
1 cup dried bread crumbs
3/4 cup grated peeled red apple (1 to 2 apples)
1/2 cup golden raisins
1/4 cup pitted prunes, coarsely chopped
1/4 cup honey
2 tablespoons Armagnac or other good-quality brandy
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon coarse salt
5 sheets phyllo dough (at least 11 × 14 inches), thawed if frozen
1/2 cup (1 stick) unsalted butter, melted
Confectioners’ sugar and whipped cream, for serving
Preparation
Step 1
Preheat the oven to 375°F with rack in upper third. Gently stir together bread crumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.
Step 2
Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper.
Step 3
Bake until golden brown, about 35 minutes. Transfer to a wire rack; cool 15 minutes. Sprinkle with cinnamon and sugar; serve with whipped cream.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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