Apple Strudel

This was a delicious take on a classic. It doesn't stray too far from most recipes, with one big exception- it uses an egg white and olive oil combination in place of the usual butter for brushing the layers of dough. I admit I was a little weary of the lack of butter and afraid the strudel might take on an eggy flavor but all concern disappeared once I tasted it. This recipe also called for less sugar than many I had looked at, thus making it a bit lighter but with wonderful crisp layers and plenty of apple/cinnamon flavor. I may have been a little generous with the spice (as usual), I used tart dried apricots instead of raisins and I subbed saltine cracker crumbs for the panko without problem.