Ingredients
For the Strudel Filling
- 4 large apples peeled, cored, and thinly sliced
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 cup raisins
- 1/2 cup chopped walnuts or almonds
- 1/2 cup fine dry breadcrumbs
- 1 teaspoon vanilla extract
For Assembly
- 6 sheets phyllo pastry
- 1/2 cup unsalted butter melted
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, raisins, and chopped nuts. Toss gently until the apples are evenly coated.
- Stir in the breadcrumbs. This helps absorb excess moisture and keeps the pastry crisp.
- Lay one sheet of phyllo pastry on a clean work surface and lightly brush it with melted butter. Repeat with the remaining sheets, stacking them on top of each other.
- Spoon the apple mixture lengthwise down the center of the pastry, leaving space at the edges.
- Fold the short sides inward, then carefully roll the pastry into a snug log.
- Place the strudel seam-side down on the prepared baking tray. Brush the top generously with remaining melted butter.
- Bake for 35–40 minutes, or until the pastry is golden and crisp.
- Let cool for about 10 minutes. Dust with powdered sugar before slicing and serving.