# 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 tablespoons dark rum (optional) or apple juice
04 - 1/2 cup granulated sugar
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 cup chopped walnuts or toasted slivered almonds
07 - 1 teaspoon lemon zest
08 - 1 tablespoon lemon juice
→ Breadcrumbs
09 - 1/2 cup fresh breadcrumbs
10 - 2 tablespoons unsalted butter, melted
→ Phyllo and Topping
11 - 6 sheets phyllo dough, thawed
12 - 1/3 cup unsalted butter, melted
13 - 2 tablespoons powdered sugar
→ Vanilla Sauce
14 - 2 cups whole milk
15 - 1/2 vanilla bean, split and seeds scraped (or 1 1/2 teaspoons pure vanilla extract)
16 - 1/3 cup granulated sugar
17 - 2 large egg yolks
18 - 2 teaspoons cornstarch
19 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Soak raisins in rum or apple juice for 10 minutes, then drain.
03 - Melt 2 tablespoons butter in a skillet over medium heat. Add fresh breadcrumbs and toast until golden brown. Remove from heat and allow to cool.
04 - In a large bowl, mix sliced apples, soaked raisins, granulated sugar, cinnamon, chopped nuts, lemon zest, and lemon juice until evenly incorporated.
05 - Place one sheet of phyllo dough on a clean kitchen towel. Lightly brush with melted butter and repeat layering and brushing with remaining sheets, maintaining even coverage.
06 - Sprinkle toasted breadcrumbs evenly over the top phyllo sheet, leaving a two-inch border free of crumbs.
07 - Spread the apple mixture evenly along one short edge of the phyllo, leaving a two-inch margin on each side.
08 - Using the towel to assist, gently roll the phyllo around the filling, folding edges inward as you go. Place 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. Remove from oven and allow to cool slightly before dusting with powdered sugar.
10 - Simmer milk with vanilla bean seeds or extract until steaming, not boiling. Whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth. Gradually whisk hot milk into yolk mixture, then return to pan over low heat. Stir continuously until thickened and coat the back of a spoon. Strain if desired.
11 - Slice the strudel and serve warm accompanied by the vanilla sauce.
