# Ingredient List:
→ 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
# Directions:
01 - Preheat the oven to 375°F. 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 sheet of phyllo on a clean kitchen towel and brush lightly with melted butter. Repeat with remaining sheets, brushing each with butter.
06 - Sprinkle toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border.
07 - Spread the apple mixture evenly along one short edge of the phyllo, keeping a 2-inch margin on the sides.
08 - Using the towel, gently roll up the strudel, tucking in the edges. Place seam-side down on the prepared baking sheet and brush with remaining melted butter.
09 - Bake for 35 to 40 minutes, until golden and crisp. Cool slightly before dusting with powdered sugar.
10 - Heat milk with vanilla bean or extract in a saucepan until steaming but not boiling. Whisk egg yolks, sugar, cornstarch, and salt until smooth in a bowl. Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over low heat, stirring until thickened and coating the back of a spoon, without boiling. Strain if preferred.
11 - Slice the strudel and serve warm with the vanilla sauce.
