Apple Strudel

Ingredients

• 1/3 cup raisins
• 2 tbsp rum or warm apple juice
• 2 lb tart apples (such as Granny Smith), peeled, cored and thinly sliced
• 1/3 cup sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/2 cup chopped walnuts (optional)
• 1/2 cup (1 stick) butter, melted, divided
• 1/2 cup plain breadcrumbs
• 10 sheets phyllo dough, thawed
• powdered sugar, for dusting

Steps

1. Soak the raisins in the rum for 15 minutes. Heat the oven to 375°F and line a sheet pan with parchment or a silicone mat.
2. Toast the breadcrumbs in 2 tbsp of the butter in a skillet until golden. Let cool.
3. Toss the apples with the sugar, cinnamon, lemon juice, raisins and walnuts.
4. Lay a sheet of phyllo on a clean towel and brush with butter. Repeat with the rest, stacking them. Sprinkle the breadcrumbs over the bottom two-thirds.
5. Spread the apples over the crumbs, leaving a 2-inch border. Fold in the short sides, then use the towel to roll up from the long side. Set seam side down on the pan and brush with butter.
6. Bake 35 to 40 minutes, until deep golden. Cool 20 minutes, dust heavily with powdered sugar and slice.

TipKeep the phyllo you are not using covered with a damp towel so it does not dry out and crack.