Traditional strudel dough is rolled and stretched paper-thin by hand. To save time, use frozen phyllo dough, which is completely prepared and easy to use. Thaw phyllo overnight in your refrigerator for best results when making strudel.

1/2 cup dried tart red cherries
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 cups thinly sliced peeled cooking apples
    (about 1 pound)
10 to 12 sheets frozen phyllo dough (about
    18 x 12-inch rectangles), thawed
1/3 cup butter, melted
1 tablespoon granulated sugar

Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries.

In a large mixing bowl combine brown sugar, flour and cinnamon. Add apples and dried cherries; toss gently to mix. Set cherry mixture aside.

To assemble, cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3-4 more stacks, brushing and overlapping, forming a rectangle about 40 x 18 inches (stagger stacks so all seams are not down the middle). If necessary, trim to a 40 x 18-inch rectangle. Brush with melted butter.

Beginning 4 inches from one short side of the dough, spoon filling in a 4-inch-wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4-inch piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jellyroll style, into a tight roll. If necessary, cut excess dough from ends to within 1 inch of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17 x 14-inch baking sheet. Bake in a preheated 350 degree F oven for 35-40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.