Apple And Rhubarb Strudel Rolls - cooking recipe

Ingredients

1/2 lb rhubarb, trimmed and chopped
1/2 cup granulated sugar
1 can (21 oz) apple pie filling
1/3 cup fresh breadcrumbs
2 tsp custard powder or instant vanilla pudding mix
1 tsp vanilla extract
9 sheets phyllo dough
4 tbsp (1/2 stick) butter, melted
None None Powdered sugar, for dusting

Preparation

Preheat the oven to 400\u00b0F. Line two baking pans with parchment paper.
Place rhubarb in a baking dish and sprinkle with half the sugar. Bake 15-20 mins, until tender. Stir in apple pie filling.
Meanwhile, combine breadcrumbs, remaining sugar, custard powder and vanilla in a small bowl.
Layer 3 sheets of phyllo on a work surface, brushing each with butter. Arrange one-third apple and rhubarb mixture lengthwise along long edge of phyllo. Sprinkle with one-third breadcrumb mixture. Roll up phyllo to enclose filling, pinching ends closed. Place on a prepared pan and brush with butter. Repeat with remaining ingredients.
Bake 15-20 mins, until crisp and golden. Cool completely. Trim ends and cut each log into 2-inch rolls. Dust with powdered sugar to serve.