Apple strudel is plain old apple cobbler and apple crisp bore me to tears. If you agree, give this lively, colorful cobbler a shot. Use seasonal fruits to vary your recipe each month, and choose fun cookie cutters to jazz up the dish. 

Bake for 25 to 30 minutes, or until golden brown. Cool on the baking sheets for 4 minutes, then transfer to large plates. Store leftovers tightly covered

in the refrigerator.

Ingredients

YIELD: 2 STRUDELS, 5 SERVINGS EACH

APPLE FILLING

3 tablespoons raisins

1 tablespoon brandy, rum,

sweet red wine, or fruit juice

3 Granny Smith apples

(if the apples are very large,

use only 2), peeled

3 tablespoons granulated

sugar 1½ to 2 teaspoons ground

cinnamon

1 teaspoon finely grated

lemon peel

3 tablespoons chopped walnuts

(optional)

PASTRY

2/3 cup vegan butter substitute

½ package (8.7 ounces)

phyllo dough, thawed to room

temperature (12 sheets) cup smooth apricot jam

½ cup plain breadcrumbs

Method

Preheat the oven to 350 degrees F. Using a small amount of vegan butter substitute, oil 2 baking sheets and lightly dust them with flour.

To make the filling, toss the raisins with the brandy in a small bowl. Coarsely shred half the apples and finely chop the other half.

Place the apples in a large bowl and add the raisin mixture, sugar, cinnamon, and lemon peel and mix well.

Toast the optional walnuts in a skillet on low to medium heat until they begin to brown. Immediately add them to the apple mixture and stir until evenly combined.

To make the pastry, melt the vegan butter substitute in a double boiler over gently simmering water. Alternatively, place it in a microwave-safe bowl and microwave at medium power for 15 seconds.

Unroll the phyllo dough very carefully. Lay 1 whole sheet widthwise on a floured flat surface. Use a pastry brush to lightly coat the sheet with some of the melted vegan butter substitute. Lightly sprinkle a thin layer of breadcrumbs on top.

Repeat with 4 more sheets, laying each on top of the other. Place 1

final sheet on top but do not spread it with the butter substitute or sprinkle it with breadcrumbs. Place the apricot jam in a glass bowl and microwave at medium power for 10 seconds to soften it. Spread the top sheet of phyllo dough with a layer of the jam, using about half of it. Sprinkle breadcrumbs over the jam.

Spread half of the apple filling over the breadcrumbs, keeping at least a 2-inch margin around the edges. Fold the left and right edges in, about 2 inches per side. Then roll from the top very tightly to make a thick roll.

Gently transfer to 1 of the prepared baking sheets. Repeat the process with the remaining phyllo dough, vegan butter substitute, breadcrumbs, apricot jam, and apple filling.