APPLE STRUDEL WITH CARAMEL
MAKES 6 SERVINGS.
1/2 cup sugar or Splenda
1/2 tsp salt
1 stick butter
2 tsp apple cider vinegar
2 pounds apples, peeled, cut into pieces
3 tbs crushed gingersnaps
1/2 tsp cinnamon
6 sheets phyllo dough
1/2 cup heavy cream
Powdered sugar
MAKE CARAMEL---Combine sugar, 1/3 cup water, and salt in a skillet, stirring until sugar dissolves. Cook until amber. Remove from heat, whisk in 3 tbs butter and vinegar. Add apples, cook until soft. Strain apples, transfer to a bowl, set caramel aside. Toss 1 tbs gingersnap crumbs and cinnamon with apples, let cool. Melt remaining butter in a pan. Spoon melted butter into a bowl. Heat oven to 375 degrees. Line a baking sheet with parchment. Place a sheet of phyllo on a piece of parchment. Brush phyllo with some of the melted butter, sprinkle with sugar. Layer another sheet of phyllo on top, brush with more butter, sprinkle with more sugar. Repeat. SPRINKLE remaining gingersnap crumbs on top. Spoon apple filling onto phyllo. Use parchment to help roll phyllo into a log. Place seam side down on baking sheet. Brush with more butter, sprinkle with more sugar. Make a few slits on top. Bake until golden brown 35 min. Beat cream in a bowl until soft peaks form, then fold in some of the caramel. Dust strudel with powdered sugar, cut into pieces. SERVE with caramel whipped cream and more caramel...
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