Apple and Blackberry Phyllo Strudel Recipe

In food processor, pulse together walnuts, brown sugar, cardamom, cinnamon and salt until walnuts resemble medium-grind coffee.

Lay sheet of phyllo on work surface with one long edge facing you and brush with butter; sprinkle evenly with heaping 1 tbsp/about 15 mL of the walnut mixture. Top with another phyllo sheet, brush with butter and sprinkle with heaping 1 tbsp/ about 15 mL of the walnut mixture. Repeat with remaining phyllo sheets and walnut mixture.

Leaving 1-1/4-inch/4 cm border around edge of phyllo, sprinkle bread crumbs over walnut mixture.

Mix together apples, blackberries, sugar and cornstarch; stir in 2 tbsp/30 mL of the remaining butter.

Leaving 1-1/2-inch/4 cm border at each end, spoon apple mixture in band along long bottom edge; beginning at same edge, roll up, encasing filling. Brush all edges with butter and crimp ends.

Place, seam side down, on parchment paper–lined rimmed baking sheet; brush with remaining butter. Slit seven 2-inch/5 cm vents, evenly spaced, across top. Bake in centre of 400F/200C oven until golden brown, 25 to 30 minutes.

Cover with clean tea towel; let cool in pan on rack. Sprinkle with icing sugar. Serve at room temperature.

Makes 8 pieces.