APPLE STRUDEL WITH CRANBERRY SAUCE
(Adapted from a recipe featured in Bon Appétit 1995)
1/4 cup dried cranberries
1 1/2 tablespoons kirsch (clear cherry brandy)
3 medium apples peeled, cored, cut into 1/3-inch pieces (choose a crisp tart variety like Granny Smith, Arkansas Black or Fuji),
1/2 cup plus 9 teaspoons gingersnap cookie crumbs
1/2 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
9 sheets fresh phyllo pastry or frozen, thawed
Combine cranberries and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and cranberry mixture in a bowl.
Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with a second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Continue layering with remaining phyllo sheets, melted butter and gingersnap crumbs until you’ve used all 9. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
Dust with powdered sugar. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve. Serves 6.
Sauce
2 cups fresh cranberries (about 8 ounces)
1 cup packed brown sugar (light or dark)
1 cup orange juice
zest from one orange (about 2 teaspoons)
Combine cranberries, sugar, juice and zest in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared ahead and refrigerated. Rewarm over low heat before serving.)