1/2 c. fresh or frozen cranberries or 1/3 c. dried cranberries
1/2 c. sugar
1 tsp. lemon zest
4 sheets phyllo dough or puff pastry dough, thawed
1/4 c. melted butter
6 Tbsp. plain bread crumbs seasoned with 1 tsp. cinnamon and 1 Tbsp. sugar
Preheat oven to 375°F/190°C.
In a bowl, combine apples, cranberries, sugar, lemon zest and lemon juice.
Lay a sheet of phyllo dough or puff pastry on a clean surface such as a cutting board. Brush the pastry with melted butter and sprinkle with 2 Tbsp. seasoned breadcrumbs. Repeat with remaining sheets of dough, laying them on top of one another.
Spoon apple-cranberry mixture over dough leaving a 2-in. border all around. Fold short sides up over filling. Carefully roll up jelly roll fashion the long ways into a log. Place seam-side down on a parchment-lined cookie sheet or jelly roll pan.
Cut five slits in the top of the strudel and brush top with remaining melted butter.
Bake for about 20 - 25 minutes or until the topping is golden brown. Remove and cool for about 5 minutes.