# 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 tablespoons dark rum (optional, or substitute with 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
09 - 1/2 cup fresh breadcrumbs
10 - 2 tablespoons unsalted butter, melted (for breadcrumbs)
11 - 6 sheets phyllo dough, thawed
12 - 1/3 cup unsalted butter, melted (for brushing phyllo)
13 - 2 tablespoons powdered sugar (for dusting)
→ 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 Make It:
01 - Set the oven to 375°F. Line a baking sheet with parchment paper.
02 - Place raisins in a small bowl and soak with rum or apple juice for 10 minutes. Drain before use.
03 - Melt 2 tablespoons butter in a skillet over medium heat, add breadcrumbs, and toast until golden brown. Allow to cool.
04 - In a large bowl, combine sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice. Toss to mix thoroughly.
05 - Place a phyllo sheet on a clean kitchen towel and brush lightly with melted butter. Repeat layering with remaining sheets, brushing each with butter.
06 - Sprinkle toasted breadcrumbs evenly over the top phyllo layer, leaving a 2-inch border. Spoon apple mixture along one short edge, leaving a 2-inch margin along the sides.
07 - Using the towel, carefully roll the phyllo dough into a log, tucking in edges as you go. Place seam-side down on the prepared baking sheet and brush with remaining melted butter.
08 - Bake for 35 to 40 minutes until golden brown and crisp. Let cool slightly, then dust with powdered sugar.
09 - Heat milk and vanilla bean or extract in a saucepan until steaming but not boiling. Whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually whisk hot milk into yolk mixture, return to pan, and cook over low heat until thickened, stirring constantly. Strain if desired.
10 - Slice the strudel and serve warm with the vanilla sauce.
