Name: Apple Strudel Turnovers
Yield: Makes 8 to 10 servings
Ingredients: 2 1/4 pounds Braeburn or Fuji apples (about 6 medium), peeled, cored, cut into 1/2-inch cubes; 1/3 cup fresh lemon juice; 1 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground white pepper; 1 1/4 cups (2 1/2 sticks) unsalted butter; 1/3 cup water; 2 tablespoons (packed) golden brown sugar; 2 tablespoons mild-flavored (light) molasses; 28 13x9-inch fresh phyllo pastry sheets or frozen, thawed (about 3/4 pound); 1 1/4 cups lightly toasted fresh breadcrumbs; Vanilla ice cream

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Apple Strudel TurnoversMark Thomas

The pastry chefs at Spago make fresh strudel dough, but we call for packaged phyllo here. For the breadcrumbs, finely grind crustless white sandwich bread in a processor, then toast the crumbs in a 350°F oven until dry, about 10 minutes. You'll need two 14-cube ice-cube trays for the filling.

Recipe notes

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