Apple Strudel

Ingredients

• 6 sheets phyllo dough, thawed
• 4 large tart apples, peeled, cored, and thinly sliced
• 60g unsalted butter, melted
• 80g fine breadcrumbs
• 60g granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 60g raisins
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• powdered sugar, for dusting

Steps

1. 1

   1. Toss the sliced apples with lemon juice, sugar, cinnamon, nutmeg, vanilla, and raisins in a bowl and set aside to macerate for 15 minutes.

2. 2

   2. Toast the breadcrumbs in a dry pan over medium heat for 3–4 minutes until golden, then remove from heat.

3. 3

   3. Lay one sheet of phyllo on a clean kitchen towel, brush lightly with melted butter, and repeat with remaining sheets, stacking them on top of each other.

4. 4

   4. Scatter the toasted breadcrumbs over the phyllo leaving a 5cm border, then spread the apple filling evenly along one long edge.

5. 5

   5. Using the towel to assist, roll the phyllo tightly around the filling, tuck in the ends, and place seam-side down on a lined baking tray; brush the outside generously with remaining butter.

6. 6

   6. Bake at 190°C (375°F) for 30–35 minutes until deep golden and flaky, then cool for 10 minutes and dust with powdered sugar before slicing.