Apple Puff-Pastry Streudel

This recipe originally called for phyllo dough, but we couldn't get our hands on any, so I used puff pastry. It was awesome, especially when you put a bed of cool vanilla yogurt underneath and top it with hot streudel and put some mint on it.

One note: There will be some liquid left over after you cook the apples down in the sugar and spices. SAVE IT and use it to glaze the finished streudel log before it goes in the oven. It will run off and caramelize in the bottom of the loaf tin. Which is nice...

6 green apples, sliced
½ cup dried cranberries or dried cherries
½ cup packed brown sugar
1 teaspoon cinnamon
6 sheets phyllo dough
cooking spray
½ cup amaretti biscuit crumbs
12 ounces vanilla yogurt
12 sprigs mint
36 raspberries

Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.

Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.

Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.

Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.