Although strudel is an Austrian dessert, it is simply the most perfect dessert\u00a0to satisfy our sweet tooth, thus making its way to people's hearts and stomachs all around the world. In this recipe, we\u2019ll show you how you can recreate Spago\u2019s apple strudel turnover recipe in the comfort of your own kitchen.\r\n\r\nAll you have to do is get some fresh apples and follow this simple apple strudel turnover recipe. It\u2019s definitely fun to do and gives you absolutely delicious results. This apple strudel turnover is perfect if you want a sweet snack with a fruity twist!\u00a0Serve this on children\u2019s parties and picnics and we guarantee that everyone will absolutely love it.\r\n\r\nFor a uniquely sweet twist to turnover pastry, why not take a look at our Cream Cheese and Jelly Turnovers recipe? We guarantee you'll love it as much as this apple strudel turnover!\r\n\r\n\n\n\tHow To Make Spago's Apple Strudel Turnovers\n\t\t\n\t\t\t\n\t\n\t\t2 \u00bc lb Braeburn or Fuji apples ((about 6 medium), peeled, cored, cut into 1\/2-inch cubes)\u2153 cup fresh lemon juice1 cup sugar1 tbsp ground cinnamon\u00bd tbsp ground ginger\u00bc tbsp ground white pepper1 \u00bc cup unsalted butter (2 1\/2 sticks)\u2153 cup water2 tbsp packed golden brown sugar2 tbsp mild-flavored light molasses28 13x9-inch fresh phyllo pastry sheets or frozen, thawed (about 3\/4 lb.)1 \u00bc cup lightly toasted fresh breadcrumbsVanilla ice cream\t\n\t\n\t\tMix apple cubes and lemon juice in medium bowl. Mix sugar, cinnamon, ginger, and white pepper in small bowl to blend.Melt \u00bc cup of butter in heavy large skillet over medium-high heat and stir constantly until butter browns, about 3 minutes.Add \u2153 cup of water, then sugar mixture, and cook for about 4 minutes until syrup turns deep amber color, stirring constantly.Mix in brown sugar and stir until dissolved. Add apple cubes with lemon juice; cook until juices are thick and spoon leaves path when drawn across bottom of pan, about 13 minutes.\u00a0Add molasses and stir to blend. Divide apple mixture equally between two 14-cube ice-cube trays. Freeze until frozen, at least 4 hours. (Frozen apple cubes can be prepared 1 month ahead. Cover; keep frozen.)Melt remaining 1 cup of butter in heavy small saucepan over medium-low heat.Stack 14 phyllo sheets on work surface. Trim phyllo stack to form 13x8-inch rectangle. Cut stack in half lengthwise, forming two 13x4-inch stacks; place on top of each other.Cover with plastic wrap, then damp kitchen towel. Repeat with remaining 14 phyllo sheets, forming second stack.Place 1 phyllo strip on work surface. Brush lightly with melted butter. Sprinkle with 1 teaspoon of breadcrumbs. Top with second phyllo strip. Brush lightly with melted butter and sprinkle with 1 teaspoon of breadcrumbs.Remove 1 frozen apple cube from ice-cube tray; return remaining cubes to freezer. Place frozen apple cube on lower short end of prepared phyllo strip.Turn bottom right corner of strip over apple cube so that bottom edge lines up with left side. Continue folding up phyllo, flag-style, creating triangle and enclosing apple cube.Brush triangle with melted butter; place on rimmed baking sheet and transfer to freezer. Repeat with remaining pastry strips and apple cubes. (Turnovers can be made 2 weeks ahead. Cover; keep frozen.)Preheat oven to 400 degrees. Bake strudel turnovers on rimmed baking sheets until golden brown, about 13 minutes. Serve strudel turnovers warm with vanilla ice cream.\t\n\t\n\t\tThe 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 degrees oven until dry, about 10 minutes. You'll need two 14-cube ice-cube trays for the filling.