Cream butter and cream cheese together. Beat in egg yolk. Work flour and salt into the butter mixture. Shape into a ball, wrap in waxed paper and chill for 30 minutes. Place cranberries, sugar, honey, water, lemon juice, flour and cinnamon in a heavy saucepan. Bring to a boil and cook stirring about 10 minutes or until cranberries burst. Remove from heat and stir in apples. Roll out dough and trim to a 9x18 inch rectangle. Leaving a 3 inch strip down the center, cut strips about 1 1/2 inches wide, radiating out from the center down both sides of the dough. Spread filling along the center strip. Alternating sides, fold in the strips at angle, each on overlapping the next, so that the filling is completely covered. Transfer roll to a greased baking sheet. Brush with beaten egg yolk. Bake for 1 hour at 375 degrees. Cover with foil toward the end sot that it doesn't brown too much. Transfer the roll to a rack and cool. Serve at room temperature.
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