1. Preheat oven to 375°F.
2. Place cranberries in a small shallow bowl. Pour warm Calvados over the berries and set aside.
3. Place apple slices in a large bowl. Squeeze lemon juice over apples and toss.
4. Sprinkle apples with ginger, sugar and cinnamon. Toss to blend.
5. On a work surface lined with a large damp towel, lay out one phyllo sheet; brush lightly with melted Plugrá Butter and sprinkle with sugar.
6. Top with another sheet of phyllo dough; brush with butter and sprinkle with pecans.
7. Repeat layering with remaining phyllo.
8. Arrange apple slices over the bottom one third of the phyllo and to within 2- nches of the edge. Sprinkle the apple slices with the plumped cranberries.
9. Tuck sides of the strudel in. From the filled bottom edge, roll phyllo jellyroll style.
10. Place seam-side down on a baking sheet.
11. Cut 3 diagonal slits on the top of the strudel and brush top with remaining butter.
12. Bake for 20 to 30 minutes until golden brown.
13. Cool on a wire rack for 5 to 10 minutes.
14. Slice and serve on dessert plates with a scoop of ice cream and topped with Creamy Calvados Butter Sauce. Sprinkle with toasted pecans.