Preheat oven to 350 degrees. Coat a baking sheet with non-stick spray. Also with non-sick spray, coat a non-stick skillet, and set over medium-high heat. Cook the apples and sugar, stirring occasionally, about 3 minutes.
Add the water, vanilla, cinnamon, and ginger, cooking until apples are tender, and the liquid has evaporated, about 4-5 minutes. Remove, and cool for 10 minutes.
Use plastic wrap to cover the phyllo sheets, so they won't dry out. On a clean dry work surface, place one phyllo sheet and lightly coat with a non-stick cooking spray. Top with a second sheet. Continue with the remaining sheets alternating with the cooking spray.
Two inches from the edge, spoon the apples along one long side of dough. Fold the short sides of the dough over the apples, and roll up, jelly roll style, from the long end. Place on the coated baking sheet and lightly coat the strudel with the non-stick spray.
Bake until golden and crisp, 17-19 minutes. Cool 10 minutes.
Combine the confectioners sugar and orange juice in a small bowl. Mix until smooth. Drizzle over the strudel and serve warm.