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1
Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves.
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2
Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes.
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3
Brush any sugar crystals off the side of the skillet with a wet pastry brush.
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4
Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).
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5
Add the apples and cook, stirring occasionally, until soft, about 12 minutes.
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6
Strain the apples and transfer to a bowl; set the caramel aside.
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7
Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.
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8
Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat.
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9
Let cool, then skim off the foam and discard.
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10
Spoon the melted butter into a bowl, leaving any solids in the pan.
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11
Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.
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12
Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you.
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13
(Keep the remaining phyllo covered with a damp towel.)
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14
Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar.
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15
Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar.
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16
Repeat with the remaining 4 sheets of phyllo.
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17
Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.
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18
Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border.
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19
Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge.
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20
Place seam-side down on the prepared baking sheet.
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21
Brush with more butter and sprinkle with more granulated sugar.
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22
Make a few slits on top with a knife to vent.
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23
Bake until golden brown, 30 to 35 minutes.
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24
Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen).
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25
Dust the strudel with confectioners' sugar and cut into pieces.
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26
Serve with the caramel whipped cream and more caramel; sprinkle with salt.
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27
Photograph by Kana Okada
