# What You'll Need:
→ Apple Strudel Filling
01 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
02 - ½ cup raisins
03 - 2 tbsp dark rum (optional) or apple juice
04 - ½ cup granulated sugar
05 - 1½ tsp ground cinnamon
06 - ½ cup chopped walnuts or toasted slivered almonds
07 - 1 tsp lemon zest
08 - 1 tbsp lemon juice
09 - ½ cup fresh breadcrumbs
10 - 2 tbsp unsalted butter, melted (for toasting breadcrumbs)
→ Strudel Assembly
11 - 6 sheets phyllo dough, thawed
12 - ⅓ cup unsalted butter, melted (for brushing phyllo)
13 - 2 tbsp powdered sugar (for dusting)
→ Vanilla Sauce
14 - 2 cups whole milk
15 - ½ vanilla bean, split and seeds scraped or 1½ tsp pure vanilla extract
16 - ⅓ cup granulated sugar
17 - 2 large egg yolks
18 - 2 tsp cornstarch
19 - Pinch of salt
# How To Make It:
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 in a small bowl, then drain.
03 - Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add breadcrumbs and toast until golden. Set aside to cool.
04 - In a large bowl, combine sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice. Mix thoroughly.
05 - Place one sheet of phyllo dough onto a clean kitchen towel. Brush lightly with melted butter. Repeat layering and brushing for all six sheets.
06 - Evenly sprinkle toasted breadcrumbs over the top phyllo sheet, leaving a 2-inch border on all sides.
07 - Spoon the apple filling along one short edge of the phyllo dough, keeping a 2-inch margin on the sides.
08 - Using the towel, gently roll the phyllo over the filling, tucking in edges as you proceed. Place the roll seam-side down on the prepared baking sheet and brush with remaining melted butter.
09 - Bake for 35 to 40 minutes until golden and crisp. Allow to cool slightly before dusting with powdered sugar.
10 - Heat milk and vanilla bean or extract in a saucepan until steaming but not boiling. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually pour the hot milk into the yolk mixture while whisking constantly, then return mixture to the saucepan. Cook over low heat, stirring continuously until sauce thickens and coats the back of a spoon. Strain if desired.
11 - Slice the strudel and serve warm alongside the vanilla sauce.
