Flaky pastry layered with spiced apples, raisins, nuts, and silky vanilla sauce, perfect for cozy gatherings.
# What You Need:
→ Apple Strudel Filling
01 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
02 - 1/2 cup raisins
03 - 2 tbsp dark rum (optional) or apple juice
04 - 1/2 cup granulated sugar
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 cup chopped walnuts or toasted slivered almonds
07 - 1 tsp lemon zest
08 - 1 tbsp lemon juice
→ Breadcrumbs
09 - 1/2 cup fresh breadcrumbs
10 - 2 tbsp unsalted butter, melted
→ Phyllo Assembly
11 - 6 sheets phyllo dough, thawed
12 - 1/3 cup unsalted butter, melted (for brushing)
13 - 2 tbsp powdered sugar (for dusting)
→ Vanilla Sauce
14 - 2 cups whole milk
15 - 1/2 vanilla bean, split and seeds scraped or 1 1/2 tsp pure vanilla extract
16 - 1/3 cup granulated sugar
17 - 2 large egg yolks
18 - 2 tsp cornstarch
19 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Place raisins in a small bowl with rum or apple juice. Let soak for 10 minutes, then drain.
03 - Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and toast until golden. Remove and cool.
04 - In a large bowl, mix sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice until evenly coated.
05 - Lay one sheet of phyllo on a clean kitchen towel. Lightly brush with melted butter. Repeat layering and brushing with remaining sheets.
06 - Sprinkle toasted breadcrumbs evenly over top phyllo sheet, leaving a 2-inch border. Spoon apple mixture along one short edge, leaving 2-inch margins on sides.
07 - Using the towel, gently roll the phyllo around the filling, tucking edges as you go. Place seam-side down on prepared baking sheet. Brush with remaining melted butter.
08 - Bake for 35 to 40 minutes until golden brown and crisp. Let cool slightly, then dust with powdered sugar.
09 - Heat milk and vanilla bean or extract in a saucepan until steaming. Whisk egg yolks, sugar, cornstarch, and salt in a bowl. Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over low heat, stirring, until thickened. Strain if desired.
10 - Slice strudel and serve warm topped with vanilla sauce.
