For the phyllo:
12 sheets phyllo, thawed and at room temperature
8 tablespoons unsalted butter, melted
6-7 teaspoons granulated sugar
5 apples (combination gala and granny smith) peeled, cored, and cubed
4 tablespoons unsalted butter
½ cup light brown sugar
¼ cup granulated sugar
3 heaping teaspoons corn starch
1 heaping teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon orange zest
½ cup dried cranberries
1/3 cup chopped pecans or walnuts
Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius)
Begin by making the apple filling. In a large, shallow saucepan melt butter and add apples. Add the brown sugar, white sugar, cornstarch, salt and cinnamon. Mix well and cook over high heat for a few minutes while constantly stirring to break up the sugar and combine all of the ingredients. Once the apples release some juices and the sauce begins to thicken it is ready. Do not overcook or the apples will break down and become mushy. Keep in mind that they will continue to cook in the oven.
Remove from heat and add orange zest, cranberries and pecans. Mix well and set aside.
Line a sheet pan with some parchment paper.
Place 1 phyllo sheet on the parchment paper and drizzle some melted butter over it. Sprinkle about 1 teaspoon or less of the granulated sugar. Repeat this process with the remaining 11 sheets of phyllo.
Arrange the apple filling in the center of the prepared filling (the long way) Brush the edges of phyllo with melted butter to create a seal.
Roll the phyllo over the filling carefully into a log. Keep the seam side down.
Brush with butter all around and bake for 30-35 minutes on the middle rack or until golden and crispy.
Allow to rest and cool for 15-20 minutes. Dust with confectioner’s sugar and cinnamon. Serve warm with some homemade whipped cream or with a scoop of your favorite ice cream.