Apple strudel with salted caramel

Ingredients:

• 0.5 cup granulated sugar + extra for sprinkling
• 0.5 tsp coarse salt + extra for sprinkling
• 110 g salted butter
• 2 teaspoons apple cider vinegar
• 0.9 kg Golden Delicious apples (about 4 large apples), peeled and cut into 2 cm pieces.
• 3 tablespoons crushed ginger cookies (about 4 pcs.)
• 0.5 tsp ground cinnamon
• 6 frozen sheets of filo pastry, thawed
• 0.5 cup chilled heavy cream
• Powdered sugar for sprinkling

Preparation:

1. Cook the caramelIn a large skillet, combine granulated sugar, 1/3 cup water, and salt. Heat over medium heat, stirring until the sugar dissolves. Cook, swirling the pan occasionally but not stirring with a spoon, until amber-colored, 8-10 minutes. Brush off any sugar crystals stuck to the sides of the pan with a damp pastry brush. Remove from heat and stir in 3 tablespoons butter and vinegar (the caramel will bubble vigorously).
2. Add the apples and cook, stirring occasionally, until softened, about 12 minutes. Then remove the apples and transfer to a bowl; set the caramel aside. Toss the apples with 1 tablespoon of crushed gingersnaps and cinnamon; let cool completely.
3. In a small saucepan over medium heat, melt the remaining 5 tablespoons of butter. Let cool, then skim off any foam and discard. Pour the melted butter into a bowl, leaving the solids in the pan.
4. Position a rack in the lower third of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper. Place a sheet of phyllo dough on a clean kitchen towel or piece of parchment, long-side down. Cover the remaining dough with a damp towel. Lightly brush a sheet of phyllo dough with melted butter and sprinkle with sugar. Place another sheet of phyllo on top, brush with butter, and sprinkle with sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle with the remaining 2 tablespoons of crushed gingersnaps.
5. Spread the apple filling on the phyllo dough in a long strip along the bottom edge, leaving a 2.5 cm border. Using a towel or parchment, roll the dough into a log, starting from the bottom edge. Place the strudel, seam side down, on the prepared baking sheet. Brush with butter and sprinkle with sugar. Make a few slits in the top for ventilation. Bake until golden brown, 30-35 minutes.
6. In a bowl with a mixer on medium speed, beat the chilled heavy cream until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to make it more fluid). Dust the strudel with powdered sugar and cut into slices. Serve with caramel whipped cream, drizzled with more caramel; sprinkle with coarse salt.