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1
In a large heavy skillet melt 2 tablespoons of the butter over moderately high heat until the foam subsides and in it saute the apples, peeled and grated coarse, stirring, for 5 minutes.
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2
Stir in the cranberries and the sugar and cook the mixture over moderate heat, stirring, for 5 minutes, or until the cranberries burst.
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3
Stir in the apricots, the pecans, and the cinnamon and let the filling cool.
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4
The filling may be made 1 day in advance and kept covered and chilled.
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5
Preheat oven to 425F.
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6
In a small saucepan melt the remaining 6 tablespoon butter.
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7
On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you.
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8
Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with 2 teaspoons of the bread crumbs.
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9
On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
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10
Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving in a 2-inch border at each end.
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11
Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly.
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12
Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden.
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13
Let the strudel cool to warm on the baking sheet on a rack.
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14
The strudel may be made 1 day in advance and kept covered loosely and chilled.
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15
Reheat the strudel in a preheated 400F.
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16
oven for 15 minutes.
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17
Serve strudel warm, cut into 1-inch slices with a serrated knife, with the ice cream.
