- Cook Time
- Prep Time
- 2 large granny smith apples, peeled, cored and chopped
- 3/4 cup sour cream
- 1/2 cup brown sugar
- 2 teaspoons fresh lemon juice
1 1/2 cups ginger snap cookies, crushed
- 5 sheets phyllo dough, thawed
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 1/2 cup 35% cream
- 4 large egg yolks
- 2 teaspoons cornstarch
- 1/4 cup sugar
- 1 teaspoon vanilla extract
For Anglais sauce, in medium saucepan, heat milk and cream over low heat. Meanwhile, whisk together egg yolks, cornstarch, sugar and vanilla in large bowl. Slowly whisk in hot cream. Return liquid to pan and continue to cook, stirring constantly, until thick enough to coat back of spoon, 3 to 5 minutes. Pour sauce into clean bowl. Cover with plastic wrap, pressing directly onto surface to prevent skin from forming. Chill until ready to serve. Makes about 2 cups (the sauce can be made up to 2 days in advance).
For strudel, stir together sour cream and brown sugar in medium bowl. Mix in apples, lemon juice, and ginger snaps. Set aside.
On clean work surface, unroll phyllo. Cover with plastic wrap and clean tea towel. Remove 1 sheet of phyllo, keeping remaining sheets covered; brush with melted butter. Remove another sheet, placing on top of first. Brush with melted butter. Repeat with 3 more sheets. Spread with filling. Starting with short end, roll into cylinder. Carefully transfer to parchment lined baking sheet. Bake until golden brown, 30 to 35 minutes. Let cool 10 minutes before slicing. Serve with Anglais sauce.