Apfelstrudel

Ingredients

• 8 sheets phyllo dough or 1 sheet store-bought strudel dough, thawed
• 2 lbs tart apples (Granny Smith or Braeburn), peeled and cored
• 1 tablespoon fresh lemon juice
• 1/2 cup raisins
• 2 tablespoons dark rum (or warm water)
• 6 tablespoons unsalted butter, melted, divided
• 3/4 cup dry breadcrumbs
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped walnuts (optional)
• Powdered sugar, for dusting

Before you cook

• Soak the raisins in the rum (or warm water) for at least 10 minutes, then drain
• Peel, core, and thinly slice the apples, tossing them with the lemon juice to stop browning
• Melt the 6 tablespoons of butter and set it aside within reach

Steps

1. Preheat the oven to 400°F
2. Melt 2 tablespoons of butter in a skillet and toast the breadcrumbs in it over medium heat until golden, about 4 minutes, then remove from heat
3. Stir the sugar and cinnamon into the toasted breadcrumbs
4. Lay a large clean kitchen towel on the counter and place one sheet of phyllo on top
5. Brush the sheet lightly with melted butter and lay the next sheet on top, repeating until all sheets are stacked and buttered
6. Scatter the breadcrumb mixture evenly over the top sheet, leaving a 2-inch border
7. Spread the sliced apples, drained raisins, and walnuts over the breadcrumbs in an even line along one long edge
8. Fold the short ends of the dough over the filling
9. Using the towel to help, roll the dough up tightly over the filling into a log, ending seam-side down
10. Transfer the strudel seam-side down onto a parchment-lined baking sheet, curving it into a horseshoe shape if needed to fit
11. Brush the top and sides generously with the remaining melted butter
12. Bake for 30 to 35 minutes, until deep golden brown and crisp
13. Let the strudel cool on the baking sheet for at least 15 minutes before slicing
14. Dust with powdered sugar just before serving