7 sheets phyllo dough, thawed and handled according to package directions
5 tablespoons butter, melted
1/3 cup ground almonds
Heat oven to 375 degrees. In a medium bowl, with a wooden spoon blend ricotta cheese, sugar, egg yolk, cranberries and orange zest. Butter a large baking sheet.
On a work surface, stack the phyllo sheets on top of one another, brushing each sheet first with melted butter, then sprinkling with ground almonds.
Spoon the filling in a narrow band lengthwise down the phyllo, leaving 2 inches along the bottom and side edges. Roll up like a jelly roll and tuck ends under.
Place the strudel seam side down on a baking sheet; brush with remaining butter. Bake 30 to 35 minutes until golden brown. Let cool about 20 minutes, then slice on the diagonal.
Dust tops with powdered sugar. Serve strudel on dessert plates surrounded by cranberry syrup.
12-ounce can cranberry juice concentrate, thawed
1/2 cup sugar
Combine juice and sugar in medium saucepan over medium heat. Heat, stirring occasionally, until sugar dissolves. Serve warm or at room temperature. Serves eight.
Nutrition facts per serving: 411 calories, 6.6 grams protein; 14.4 grams fat; 66.4 grams carbohydrates; 56 milligrams cholesterol; 196 milligrams sodium.