# What You'll Need:
→ Apple Strudel
01 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
02 - 1/2 cup raisins
03 - 2 tbsp dark rum (optional) or apple juice
04 - 1/2 cup granulated sugar
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 cup chopped walnuts or toasted slivered almonds
07 - 1 tsp lemon zest
08 - 1 tbsp lemon juice
09 - 1/2 cup fresh breadcrumbs
10 - 2 tbsp unsalted butter, melted (for breadcrumbs)
11 - 6 sheets phyllo dough, thawed
12 - 1/3 cup unsalted butter, melted (for brushing phyllo)
13 - 2 tbsp powdered sugar (for dusting)
→ Vanilla Sauce
14 - 2 cups whole milk
15 - 1/2 vanilla bean, split and seeds scraped, or 1 1/2 tsp pure vanilla extract
16 - 1/3 cup granulated sugar
17 - 2 large egg yolks
18 - 2 tsp cornstarch
19 - Pinch of salt
# Directions:
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 breadcrumbs and toast until golden. Set aside to cool.
04 - In a large bowl, mix sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice thoroughly.
05 - Place one phyllo sheet on a clean kitchen towel and brush lightly with melted butter; repeat layering and brushing with remaining sheets.
06 - Evenly sprinkle toasted breadcrumbs over the top phyllo sheet leaving a 2-inch border, then spoon the apple mixture along one short edge, leaving 2-inch margins on sides.
07 - Roll the strudel gently using the towel, tucking in edges as you proceed, then place seam-side down on the baking sheet. Brush the exterior with remaining melted butter.
08 - Bake for 35 to 40 minutes until golden brown and crisp. Allow to cool slightly before dusting with powdered sugar.
09 - Heat milk and vanilla in a saucepan until steaming, not boiling. Whisk egg yolks, sugar, cornstarch, and salt until smooth in a separate bowl. Gradually whisk hot milk into yolk mixture, return to saucepan, and cook over low heat, stirring constantly until thickened and able to coat the back of a spoon. Strain if desired.
10 - Slice the strudel and serve warm accompanied by the vanilla sauce.
