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# Apple Strudel in Phyllo Dough

An apple strudel with Calvados-soaked raisins and walnuts rolled in buttered phyllo, which I serve warm with powdered sugar.

## What you need

### Apple filling

- 1¾ lb Granny Smith apples
- 2 tbsp lemon juice
- 3½ tbsp butter
- ¼ cup sugar (1/4 cup)
- ⅓ cup raisins (1/3 cup)
- 3 tbsp apple brandy (Calvados)
- ⅓ cup chopped walnuts (1/3 cup)
- 1 tbsp ground cinnamon [optional]

### Rolling

- 10 phyllo sheets
- 3½ tbsp butter, melted
- ½ cup chopped nuts (1/2 cup)

### To serve

- vanilla powdered sugar

## How I make it

### Filling

1. Soak the raisins in the brandy for about 15 minutes.
2. Peel the apples, cut them into cubes and sprinkle with the lemon juice.
3. In a nonstick skillet, melt the butter with the sugar and cook the apple cubes for at least 10 minutes, until slightly softened, stirring now and then.
4. Add the raisins with the brandy and cook a little longer, until the mixture is almost dry.
5. Remove from the heat and stir in the walnuts. Let cool, then refrigerate for 15 minutes.

### Rolling and baking

1. Lay a phyllo sheet on parchment paper, brush with butter and sprinkle with a few of the nuts.
2. Repeat the layers with 4 more phyllo sheets.
3. Spread half the apple mixture along the length of the dough, leaving 1 1/2 inches (4 cm) free at the ends.
4. Fold the edges in from both sides toward the center and roll up.
5. Using the parchment, transfer to a baking sheet seam side down and brush with butter.
6. Make a second roll the same way.
7. Bake on the lower rack of an oven preheated to 350°F (180°C) for about 45 minutes, until golden.
8. Dust with powdered sugar before serving.

## What I've learned

- The strudel is best warm. I rewarm it briefly in a medium oven.

Source: https://chefef.com/en-us/recipes/apple-strudel-phyllo-dough/