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1
Combine cranberries, sugar, water and kirsch in heavy medium saucepan.
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2
Bring to boil, stirring until sugar dissolves.
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3
Reduce heat to medium and cook until most of berries burst, about 10 minutes.
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4
Cool slightly.
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5
Transfer to processor and puree.
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6
(Can be prepared 1 day ahead.
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7
Cover and refrigerate.
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8
Rewarm over low heat before serving.)
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9
Combine raisins and kirsch in small bowl.
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10
Let stand 1 hour.
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11
Preheat oven to 375F.
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12
Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
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13
Brush large baking sheet with some of melted butter.
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14
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).
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15
Brush phyllo with melted butter.
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16
Sprinkle 1 teaspoon gingersnap crumbs over.
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17
Top with second phyllo sheet.
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18
Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs.
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19
Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs.
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20
Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges.
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21
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
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22
Carefully transfer strudel to prepared baking sheet, seam side down.
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23
Brush top of strudel with butter.
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24
Bake strudel 15 minutes.
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25
Brush with remaining butter.
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26
Bake until golden, about 30 minutes.
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27
Cool on sheet.
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28
Lightly sift powdered sugar over strudel.
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29
Cut strudel crosswise into thick slices.
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30
Transfer to plates.
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31
Spoon sauce around strudel and serve.
