In a small bowl, cover the dried cranberries with 1 cup hot water. Soak for 30 minutes and then drain well.

Placed apples and lemon juice in a medium bowl and toss to coat. Mix in the cranberries, brown sugar, walnuts, flour spices and salt.

Place an oven rack in the middle position. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Set one sheet of phyllo on a work surface, with the wider side parallel to you. Brush the top of the sheet lightly with the melted butter. Top with another sheet and brush it lightly with butter. Repeat these steps until all the phyllo is used.

Place the layered phyllo sheets on the baking sheet. Spoon on the apple mixture and shape it into a long narrow rectangle along the bottom of the pastry nearest you. Fold over the sides of the pastry about 2 inches on either side, and then carefully and tightly as you can, roll the filling into the pastry.

Brush the top of the strudel with a little melted butter. Make a shallow diagonal cuts, about 2 inches apart, into the top of the pastry to make it easier to cut after baking. Bake for 30-35 minutes, until puffed and golden.

Allow the strudel to rest at least 15 minutes before serving. To serve, dust strudel with icing sugar and then slice into portions. Serve slices of the strudel with dollop of whipped cream or scoop of ice cream.

Enjoy!