# What You 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
# How To Make:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Soak raisins in 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. Let cool.
04 - In a large bowl, mix sliced apples, soaked raisins, sugar, cinnamon, chopped nuts, lemon zest, and lemon juice until evenly combined.
05 - Lay 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.
07 - Place apple filling evenly along one short edge of the phyllo, leaving a 2-inch margin on both sides. Using the towel, gently roll up the strudel, tucking in edges as you go.
08 - Place rolled strudel seam-side down on prepared baking sheet. Brush with remaining melted butter. Bake 35-40 minutes until golden and crisp. Cool slightly before dusting 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. Slowly add hot milk to egg mixture, whisking constantly. Return to saucepan and cook over low heat, stirring continuously, until sauce thickens and coats the back of a spoon. Strain if desired.
10 - Slice the strudel and serve warm accompanied by the vanilla sauce.
