| 1. | Heat oven to 400°F. Line 2 large baking sheets with foil; spray with cooking spray. |
| 2. | Spread apple slices in an even layer on one of the baking sheets. Bake 12 minutes or until tender, turning slices over with a fork or spatula halfway through roasting. Meanwhile, in small microwaveable bowl, stir together cranberries and brandy. Cover with microwavable plastic wrap folding back one edge 1/4 inch to vent steam. Microwave on High 40 seconds or until liquid just begins to simmer. Let stand at least 10 minutes. |
| 3. | Spoon roasted apples into a medium bowl (you should have about 2 1/2 cups). Stir in pie spice, 1/3 cup sugar, 1/2 teaspoon of the cinnamon and cranberries. Set aside to cool. |
| 4. | In small dish, stir together the 1 1/2 tablespoons sugar and the remaining 1/4 teaspoon cinnamon. Lay 1 sheet of phyllo on a sheet of waxed paper; lightly brush with margarine. Sprinkle evenly with about one-quarter of the cinnamon sugar. Repeat with remaining phyllo, margarine, and cinnamon sugar, coating the last phyllo with margarine only, layering the phyllo sheets on top of each other. |
| 5. | Mound apple mixture down long side of phyllo stack, leaving a 2-inch border on the long side and the ends. Loosely roll up the strudel, using waxed paper as a guide. Tuck in ends and transfer to prepared baking sheet. Brush top of strudel with the remaining margarine. Using a serrated knife, divide strudel into 8 equal portions by cutting lightly through top of strudel (just to the filling) on the diagonal. Do not cut all the way through. |
| 6. | Bake 20 to 25 minutes or just until golden brown. Cool in the pan on a rack for at least 10 minutes. Slide strudel onto board and cut along the scored marks. Serve warm. |
