# Ingredient List:
→ Apple 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 and Pastry
09 - 1/2 cup fresh breadcrumbs
10 - 2 tbsp unsalted butter, melted (for toasting breadcrumbs)
11 - 6 sheets phyllo dough, thawed
12 - 1/3 cup unsalted butter, melted (for brushing phyllo)
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
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Soak raisins in rum or apple juice for 10 minutes, then drain thoroughly.
03 - Melt 2 tablespoons of butter in a skillet over medium heat, add breadcrumbs and toast until golden brown; set aside to cool.
04 - In a large bowl, mix sliced apples, soaked raisins, granulated sugar, cinnamon, nuts, lemon zest, and lemon juice until evenly combined.
05 - Lay one sheet of phyllo dough on a clean kitchen towel, brush lightly with melted butter, and repeat layering and brushing with remaining sheets.
06 - Sprinkle the toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border around the edges.
07 - Arrange the apple filling along one short edge of the phyllo, leaving a 2-inch margin on the sides. Use the towel to gently roll the strudel, tucking edges as you go. Place seam-side down on the baking sheet and brush with remaining melted butter.
08 - Bake for 35 to 40 minutes until golden and crisp. Remove and allow to cool slightly before dusting with powdered sugar.
09 - Heat milk and vanilla bean or extract in a saucepan until steaming (do not boil). Whisk egg yolks, sugar, cornstarch, and salt together. Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over low heat, stirring constantly until thickened. Strain if desired.
10 - Slice the strudel and serve warm alongside the vanilla sauce.
