# What You'll Need:
→ Apple Strudel
01 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
02 - ½ cup raisins
03 - 2 tablespoons dark rum (optional, or substitute with apple juice)
04 - ½ cup granulated sugar
05 - 1½ teaspoons ground cinnamon
06 - ½ cup chopped walnuts or toasted slivered almonds
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh lemon juice
09 - ½ cup fresh breadcrumbs
10 - 2 tablespoons unsalted butter, melted (for toasting breadcrumbs)
11 - 6 sheets phyllo dough, thawed
12 - ⅓ cup unsalted butter, melted (for brushing phyllo)
13 - 2 tablespoons powdered sugar (for dusting)
→ Vanilla Sauce
14 - 2 cups whole milk
15 - ½ vanilla bean, split and seeds scraped (or 1½ teaspoons pure vanilla extract)
16 - ⅓ cup granulated sugar
17 - 2 large egg yolks
18 - 2 teaspoons 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 brown; set aside to cool.
04 - In a large bowl, toss sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice until evenly mixed.
05 - Place one phyllo sheet on a clean kitchen towel and brush lightly with melted butter. Repeat with remaining sheets, brushing each layer.
06 - Sprinkle toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border.
07 - Spoon apple filling evenly along one short edge, maintaining a 2-inch margin on sides. Using the towel, gently roll the strudel, tucking in edges. Place seam-side down on baking sheet and brush with remaining melted butter.
08 - Bake for 35 to 40 minutes until golden and crisp. Allow to cool slightly and dust with powdered sugar.
09 - Heat milk with vanilla bean or extract in a saucepan until hot but not boiling. Whisk egg yolks, sugar, cornstarch, and salt until smooth in a separate bowl. Gradually pour hot milk into yolk mixture while whisking, then return to saucepan. Cook on low, stirring constantly until thickened and coats the back of a spoon. Strain if desired.
10 - Slice the strudel and serve warm accompanied by the vanilla sauce.
