APPLE STRUDEL WITH
1 cup sugar
1 cup water
3 tablespoons kirsch
1/4 cup raisins
1 1/2 tablespoons kirsch
medium granny smith apples, peeled, cored, cut 1/3-inch pieces
1/2 cup + 3
tablespoons gingersnap cookie crumbs
1/2 cup sugar
1/2 cup unsalted
9 sheets phyllo
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook
until most berries burst, about 10 minutes.
Cool slightly. Transfer to
processor and purée.
Combine raisins and kirsch in
small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
baking sheet with some of melted butter.
Place 1 phyllo sheet on work
surface with 1 long side parallel to edge of work surface.
teaspoon of cookie crumbs over.
Top with second phyllo.
butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo
sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch
wide log along 1 long side of phyllo,
leaving 2-inch border at long and
Fold bottom long side over filling, then fold in short sides
and roll up jelly roll style.
Transfer strudel to baking sheet, seam side
down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining
Bake until golden, about 30 minutes more.
Cool on baking sheet.
Lightly sift powdered sugar over.
Cut into portions. Arrange on serving
Spoon sauce around strudel.