Apple Strudel

This morning I made an apple strudel. It was a big hit...yay :) I was very happy that people liked it. The key to this recipe is the phyllo dough. You can usually get this at any grocery store. I found mine at a health food store, and it was 100% whole wheat (shhh...don't tell anyone that it was somewhat healthy).

Apple Strudel
4 Granny Smith apples, peeled, cored, halved, and thinly sliced
a splash of apple juice
2 T. lemon juice
2 t. cinnamon
1/2 c. brown sugar, packed
1/2 c. crushed graham crackers
2 T. butter, cut into pieces
6-7 sheets phyllo dough
1/4 c. butter, melted for brushing the phyllo sheets
1 T. granulated sugar 
*Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the apples, apple juice, lemon juice, cinnamon, brown sugar, cookie crumbs, and butter in a large bowl. Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar. Bake for 30 minutes, until golden brown. Sprinkle with cinnamon and confectioners' sugar. For the frosting, I added milk to cream cheese frosting and drizzled it over the strudel. You can make any frosting you like.