6    Granny Smith apples

      6 tb Unsalted butter

    1/2 c  Plus 1 tablespoon sugar

      1 ts Cinnamon

        pn Allspice
        pn Nutmeg
    3/4 c  Sweetened dried cranberries

  1 1/2 ts Cornstarch dissolved in 2

           TB cold water
      5    Sheets (14-by-18-inch)

           Phyllo dough
  Peel, core and quarter the apples. Cut each quarter in half and then each
  wedge into three pieces (you will have apple chunks).
  In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter
  over medium-high heat. Add the sugar and cook, stirring, until the butter
  and sugar melt together, turn light brown and have the consistency of
  peanut butter. Add the apples car efully (the sugar mixture is very hot).
  With a wooden spoon, mix the apples carefully with the caramel. The caramel
  will harden; don't worry, it will melt again. Mix together the cinnamon,
  allspice and nutmeg and sprinkle evenly over the apples. Cook the apple
  mixture, stirring often, until the caramel melts and the apples soften and
  start to look cooked.
  Stir in the cranberries and the cornstarch mixture. Cook for 2 to 3
  minutes, until the juices in the pan thicken and take on a glossy
  appearance. Transfer the apple-cranberry mixture to a shallow dish and let
  cool.
  Preheat the oven to 350 degrees. Line a baking sheet that has a raised rim
  all around with parchment paper.
  Melt the remaining 3 tablespoons of butter. Lay a sheet of phyllo on the
  prepared baking sheet. Brush the phyllo sheet lightly with the melted
  butter. Place the next sheet of phyllo on top and brush it with butter.
  Repeat with the remaining sheets, but do not butter the top sheet. Reserve
  a bit of melted butter to brush on top of the finished strudel. Place the
  apple-cranberry mixture in a strip along the long side of the phyllo, about
  1 inch in from the edge. Using the parchment to help keep th ings together,

  roll up the phyllo to form a long log. Adjust the roll's position on the
  baking sheet so it is not touching the sides of the sheet. The roll will
  leak while it cooks, so make sure it is on the parchment paper. Brush the
  top of the roll with the reserved melted butter. Bake in the preheated oven
  for 25 to 30 minutes, until the roll is nicely browned. Let it sit at least
  15 minutes before serving.

  Per serving: 247 calories, 2 gm protein, 43 gm carbohydrates, 9 gm
  fat, 19 mg cholesterol, 5 gm saturated fat, 96 mg sodium
  The Washington Pos