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1
Peel, core and quarter the apples.
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2
Cut each quarter in half and then each wedge into three pieces (you will have apple chunks).
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3
In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter over medium-high heat.
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4
Add the sugar and cook, stirring, until the butter and sugar melt together, turn light brown and have the consistency of peanut butter.
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5
Add the apples carefully (the sugar mixture is very hot).
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6
With a wooden spoon, mix the apples carefully with the caramel.
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7
The caramel will harden; don't worry, it will melt again.
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8
Mix together the cinnamon, allspice and nutmeg and sprinkle evenly over the apples.
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9
Cook the apple mixture, stirring often, until the caramel melts and the apples soften and start to look cooked.
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10
Stir in the cranberries and the cornstarch mixture.
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11
Cook for 2 to 3 minutes, until the juices in the pan thicken and take on a glossy appearance.
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12
Transfer the apple-cranberry mixture to a shallow dish and let cool.
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13
Preheat the oven to 350 degrees.
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14
Line a baking sheet that has a raised rim all around with parchment paper.
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15
Melt the remaining 3 tablespoons of butter.
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16
Lay a sheet of phyllo on the prepared baking sheet.
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17
Brush the phyllo sheet lightly with the melted butter.
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18
Place the next sheet of phyllo on top and brush it with butter.
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19
Repeat with the remaining sheets, but do not butter the top sheet.
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20
Reserve a bit of melted butter to brush on top of the finished strudel.
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21
Place the apple-cranberry mixture in a strip along the long side of the phyllo, about 1 inch in from the edge.
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22
Using the parchment to help keep things together, roll up the phyllo to form a long log.
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23
Adjust the roll's position on the baking sheet so it is not touching the sides of the sheet.
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24
The roll will leak while it cooks, so make sure it is on the parchment paper.
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25
Brush the top of the roll with the reserved melted butter.
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26
Bake in the preheated oven for 25 to 30 minutes, until the roll is nicely browned.
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27
Let it sit at least 15 minutes before serving.
