Apple Strudel

Ingredients

• 6 sheets phyllo dough, thawed
• 4 medium Granny Smith apples, peeled, cored, and thinly sliced
• 60g unsalted butter, melted
• 80g fine breadcrumbs
• 100g granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 60g raisins
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 30g powdered sugar, for dusting

Steps

1. 1

   1. Toss the sliced apples with the granulated sugar, cinnamon, nutmeg, lemon zest, lemon juice, and raisins in a bowl; set aside for 10 minutes to macerate.

2. 2

   2. Toast the breadcrumbs in a dry pan over medium heat, stirring constantly, until golden and nutty, about 3 minutes; remove from heat.

3. 3

   3. Lay a clean kitchen towel on your work surface, place one sheet of phyllo on it, and brush lightly with melted butter; repeat, stacking all six sheets, brushing each with butter.

4. 4

   4. Scatter the toasted breadcrumbs evenly over the phyllo, leaving a 5cm border on all sides, then arrange the apple mixture in a compact log along one long edge.

5. 5

   5. Using the towel to help, roll the strudel tightly away from you, folding in the sides as you go; transfer seam-side down onto a parchment-lined baking tray and brush the top generously with remaining melted butter.

6. 6

   6. Bake in a preheated oven at 190°C (375°F) for 35–40 minutes until deep golden and flaky; cool for 10 minutes then dust generously with powdered sugar before slicing.