Apple Strudel with Cranberry Sauce

This is the first recipe I made from my bon appétit desserts cookbook. Wow!! I never thought you could make a strudel from home and have it sooo flakey and good. It’s so good I’ve made it a couple of times now. My family loves it lots.

Here's the recipe:

Sauce

2 cups fresh or frozen cranberries (about 8 oz.; unthawed)

1 cup sugar

1 cup water

Strudel

3 medium Granny Smith apples – peeled, cored & cut into 1/3 inch pieces

½ cup plus 9 teaspoons gingersnap cookie crumbs

½ cup plus 2 tablespoons sugar

½ cup (1 stick) unsalted butter, melted

18 – 14”x9” sheets of fresh or thawed frozen phyllo pastry

Sauce: Combine cranberries, sugar and 1 cup water in a heavy saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and cook until most of the berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree.

Do Ahead: Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.

Strudel: Preheat oven to 375 . Combine apples, ½ cup gingersnap crumbs and sugar. Brush large rimmed baking sheet with some of the melted butter.

Place 1 sheet phyllo on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic wrap, then damp towel). Brush phyllo with melted butter; sprinkle with ½ teaspoon gingersnap crumbs. Top with second phyllo sheet. Brush with melted butter, sprinkle with ½ teaspoon gingersnap crumbs. Repeat with 7 more phyllo sheets, melted butter and gingersnap crumbs. Spoon half of apple mixture in 2 inch-wide log along 1 long side of phyllo, leaving 2-inch plain border at long and short edges. Fold long side over filling, then fold in short sides and roll up jelly roll style. Make second strudel by repeating procedure with some melted butter, remaining 9 phyllo sheets, crumbs and filling.

Carefully transfer strudel(s) to prepared baking sheet, seam side down. Brush top of strudel(s) with melted butter.

Bake strudel(s) 15 minutes. Brush with remaining melted butter. Bake until golden, about 30 minutes. Cool on baking sheet.

Lightly sift powdered sugar over strudel(s). Cut strudel(s) crosswise into thick slices. Transfer to plates. Spoon sauce around strudel(s) and serve.

Enjoy!