Ingredients

serves 4

　　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 tablespoons Armagnac or other good-quality brandy

　　1 teaspoon ground cinnamon, plus more for sprinkling

　　1/2 teaspoon coarse salt

　　5 sheets phyllo dough (at least 11 × 14 inches), thawed if frozen

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

　　Confectioners’ sugar and whipped cream, for serving

　　

Step 1

Preheat the oven to 375°F 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.

　　

Step 2

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.

　　

Step 3

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.