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)
10-12 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed
1/3 cup Butter, melted
1 tablespoon granulated sugar
1.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.
2.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 40x18 inches (stagger stacks so all seams are not down the middle). If necessary, trim to a 40x18-inch rectangle. Brush with melted butter.
3.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, jelly-roll 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 17x14-inch baking sheet. Bake in a preheated 350° oven for 35-40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.