Apple Strudel

1 cup dried bread crumbs

3/4 cup grated, peeled red apple (1 to 2 apples)

1/2 cup golden raisins 

1/4 cup pitted prunes, coarsely chopped

1/4 cup honey

2 Tbsp. Armagnac or other good-quality brandy

1 tsp. ground cinnamon, plus more for sprinkling 

1/2 tsp. coarse salt

5 sheets phyllo dough (at least 11x14 inches), thawed if frozen

1/2 cup (1 stick) unsalted butter, melted

Confectioners' sugar and whipped cream, for serving

Directions

Preheat the oven to 375 degrees with rack in upper third. Gently stir together bread crumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.

Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper. 

Bake until golden brown, about 35 minutes. Transfer to a wire rack; cool 15 minutes. Sprinkle with cinnamon and sugar; serve with whipped cream. 

Serves 4