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Dried Fruit Strudel


12 ounces dried fruit, including figs, apples, peaches, apricots and cherries
1 cup water
1 cup sugar
1 strip lemon peel
2 tablespoons grape juice
1 teaspoon vanilla extract
6 sheets phyllo dough
6 tablespoons butter, melted
3 tablespoons sugar


Serves: 8


Combine the fruit with the water, 1 cup sugar, lemon peel and grape juice in a saucepan. Cook over low heat for 30 minutes or until the fruit is soft and plump, stirring occasionally. Remove the fruit with a slotted spoon, reserving the liquid. Coarsely chop the fruit. Bring the reserved liquid to a boil and boil until thickened, stirring frequently. Stir in the vanilla. Remove the lemon peel. Return the chopped fruit to the liquid. Remove from the heat and let stand until cool.

Layer the phyllo dough on a clean work surface, brushing each sheet with some of the butter. Arrange the fruit along the long edge of the phyllo, leaving a 2-inch border along the sides and a 1-inch border along the top and bottom. Drizzle with the fruit liquid. Fold the sides and the top and bottom over the filling and roll to enclose. Place the strudel on a baking sheet. Brush with some of the butter and sprinkle generously with 3 tablespoons sugar. Bake at 375 degrees for 25 minutes or until golden brown and crisp. Let cool slightly before cutting.

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