This may seem daunting at first because of all the direction, but really, this is the easiest strudel I've ever made that tasted like it came from my grandmas kitchen. It actually is my grandmas recipe!! LOL. But, I lightened it up a bit so you can have a slice w/ no quilt! Enjoy:-)
1Filling: Combine fresh apples and dried apples, apple juice, raisins, Zing, ( or sugar,) cornstarch and cinnamon in lg non-stick skillet. Place the heat at medium and cook, stirring, until apples are very tender and mix is a little thickened.
2Stir in vanilla. Set aside to let cool. In food processor, combine walnuts and gingersnap cookies. Pulse until finely ground. Heat oven to 375. Spray a lg baking sheet w/ cooking spray, or you could line w/ parchment paper to keep from sticking. Reserve 2 tsp of the melted butter. Place 1 sheet of phyllo dough on a clean kitchen towel. Lightly brush w/ some of the remaining butter.
3Top w/ another sheet of phyllo dough, lightly brush w/ butter. Sprinkle w/ 1 tbsp of cookie-crumb mix. Repeat layering with the dough, cookie-crumb mix and butter, ending w/ a sheet of phyllo dough. Spoon apple filling over phyllo, leaving a 2" border. Using the kitchen towel, start rolling up at the long side, jelly-roll style and then cut strudel in 1/2. Place strudel halves, seam-side down on baking sheet. Brush w/ reserved butter. W/ a small, sharp knife, make 7 evenly-spaced cuts through top layers of phyllo, trying not to cut all the way through. Do this to each strudel. Bake about 40-45 mins, or until a golden color and the fruit is bubbly. Let cool. Sprinkle with just a little powdered sugar and slice the strudel through the cuts you already made.