Line a sheet pan with parchment paper, reserve. Preheat the oven to 400 F.
Make the filling: Peel and thinly slice the apples, reserve. In a large saute pan, melt 2 tablespoons of the coconut oil over medium-high heat. Add the apple slices and saute, stirring, until the apples are softened, about 5 minutes. Sprinkle the sugar and cinnamon over the apples in the pan and stir, then drizzle in the vanilla and lemon juice. Stir in the cranberries. Sprinkle the flour over the apples and stir to coat, then cook until bubbling a little. Take off the heat and let cool completely.
Place the remaining 6 tablespoons of coconut oil in a small pot and melt over medium heat. Place on a folded towel in your work area and get a pastry brush. Line a large baking pan with plastic wrap or waxed paper.
Unwrap and unfold the filo.Place on the plastic lined pan, cover with a sheet of plastic wrap and cover that with a damp towel to hold the plastic wrap down and cover the filo.Move each sheet to the prepared pan and generously paint with coconut oil, then top with another sheet. After the first 3 sheets are stacked, sprinkle the Turbinado sugar over each of the last 3 sheets after applying the oil.
Place the apple filling in a wide row an inch from the longest side of the filo stack, leaving an inch bare at each side. Fold the ends over the fillo on the short sides, and roll up, tucking the ends in as you go. Center the roll on the pan, seam side down, and paing with coconut oil generously. Sprinkle with Turbinado sugar.
Refrigerate or freeze the remaining dough. Bake for 25-30 minutes, until the pastry is golden brown and crisp. Cool on the pan on a rack, When cool enough to serve, transfer to a platter. Dust with powdered sugar, if desired.Keeps, tightly covered, for up to 3 days.