FILLING

1 1/4 cup apple juice

1/2 cup dry white wine

1 teaspoon vanilla extract 

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/3 cup dried cherries

1/3 cup pitted dates, halved

3-4 apples, peeled, cored, cut into 1/2-inch cubes

1/3 cup (packed) dark brown sugar

2 tablespoons cornstarch

STRUDEL

2/3 cup roasted pecans

1/2 cup graham cracker crumbs

3 tablespoons sugar

6 - 17x12-inch sheets fresh phyllo pastry

1/2 cup unsalted butter, melted

Serve with vanilla ice cream

Directions:

1. In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside

2. Combine remaining 1 cup apple juice, wine, vanilla, cinnamon and ginger in a saucepan. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and dates. Cover and simmer until fruit is plump, about 5 minutes. Mix in apples and brown sugar; simmer until apples are tender and liquid is reduced to 3 tablespoons, stirring occasionally, about 30 minutes.

3. Preheat oven to 375 °F. Line large baking sheet with parchment. Blend pecans, graham cracker and sugar until finely ground.

4. Lay out 1 phyllo sheet on a clean, lightly floured surface. Brush with melted butter and sprinkle with 2 tablespoons nut mixture. Repeat this process with four more layers of phyllo, butter and nut mixture. Top with the sixth sheet of phyllo. Spread the apple filling evenly onto the phyllo, leaving a 1/2-inch edge on all sides. Roll into a log, folding in the edges at each end beneath the log and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 35-45 minutes. Remove from the oven and cool for at least 20 minutes before cutting into 2-inch slices. Serve with vanilla ice cream.