-
1
Line a jellyroll pan with parchment paper or aluminum foil, shiny side down, and brush the parchment or foil generously with canola oil.
-
2
Set aside.
-
3
TO MAKE THE FILLING: Into a large bowl place the cranberries, walnuts, organic sugar, black raisins, almond meal, golden raisins, cinnamon, and cardamom and mix well.
-
4
Place the lemon juice into a medium bowl.
-
5
Quarter, then dice the peeled and cored apples.
-
6
Prevent them from turning brown by tossing them into the lemon juice to coat them.
-
7
Add the apples to the fruit and nut mixture, tossing well to distribute all the ingredients evenly.
-
8
TO WORK WITH THE DOUGH: Preheat the oven to 350 degrees and prepare the workspace by placing a dishtowel vertically on the kitchen counter to your right.
-
9
Open the package of filo and unroll the dough.
-
10
Place it on the dishtowel, and cover it with another dishtowel to prevent it from drying.
-
11
Remove one sheet of filo, and lay it on the counter horizontally in front of you.
-
12
Using a pastry brush, brush the dough with canola oil.
-
13
Remove another sheet of filo and lay it on top of the first sheet.
-
14
Brush with oil.
-
15
Repeat the process with three more filo sheets, using five sheets altogether.
-
16
Place one-third of the filling horizontally along the filo sheet about 2-inches (5 cm) in from the edge nearest you.
-
17
Leave about 1 1/2-inches (3.5 cm) on either end to tuck inches Lift up the edge of the filo dough and lay it over the filling.
-
18
Tuck in both sides.
-
19
Then roll up the strudel like a plump sushi, and place the roll onto the prepared baking sheet, seam side down.
-
20
Brush the top with canola oil.
-
21
Repeat the process with two more rolls, placing them next to the first roll on the baking sheet.
-
22
Combine organic sugar and cinnamon in a small bowl, and sprinkle the mixture over the tops of each roll.
-
23
Using a serrated knife, cut 1 1/2-inch (3.5 cm) slices half-way through.
-
24
Bake for 30 to 35 minutes.
-
25
Remove and cool about 10 minutes.
-
26
Then cut through the slices and use a spatula to transfer them to a large serving platter.
