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1
Mix together 2 Tbsp.
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2
sugar and 1 tsp.
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3
cinnamon.
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4
Set aside.
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5
Lay out filo sheets and cover with lightly damp towel.
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6
Brush bottom of 10-inch springform pan with melted butter.
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7
Brush 1 sheet of filo with butter, sprinkle with some of cinnamon-sugar mix and press into pan, allowing sides to drape over.
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8
Repeat with 4 more sheets.
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9
Toss apples with remaining 1/2 c. sugar, lemon juice, raisins, cherries, remaining 1 tsp.
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10
cinnamon, cornstarch and flour.
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11
Spoon apples into springform pan and arrange so fruit filling is flush with top of pan.
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12
Pat filling down slightly.
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13
There should be sufficient apples to mound slightly over top of springform pan.
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14
Fold overlapping ends of filo over apples.
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15
Brush another filo sheet with melted butter, sprinkle with cinnamon-sugar and lay buttered-side up on top of apples.
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16
Repeat with 1 more sheet.
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17
Mix in excess.
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18
Cut remaining sheets into 3 circles exactly size of pan.
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19
Brush each with butter and gently place on top of apples.
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20
(Top layer should have been brushed with melted butter as well so top will brown).
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21
Make small cuts in pastry through to apples to allow steam to escape.
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22
Place strudel on baking sheet to catch any drippings and set on lowest rack of 375 degree oven.
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23
Immediately reduce heat to 350 degrees and bake till pastry puffs up and apples begin to give off juices, 55 min to 1 hour.
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24
Cover loosely with foil if it starts to get too brown.
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25
This recipe yields 8 to 10 servings.
