by Dorothy MJ Ferreria prep 5-10 mins cook 40 mins yield 8
8 Phyllo pastry sheets
½ cup Regular breadcrumbs
¾ cup Melted unsalted butter
ingredients for the filling:
3 Granny Smith apples peeled and chopped
½ cup Raisins
1/3 cup White sugar
½ tsp Cinnamon powder
1/8 tsp Ground cloves
Pinch of fine salt
¼ cup Breadcrumbs
ingredients for the topping:
3 Tbsps Sifted powdered sugar
Preheat the oven to 400_F. Melt the butter in a thick saucepan. Set aside. Combine the ingredients for the filling in a bowl. Set aside.
Place a sheet of phyllo pastry in a jellyroll pan. Brush the surface with melted butter. Drizzle 1 tablespoon of breadcrumbs. Top with another layer of pastry and repeat the procedure until all of the breadcrumbs and pastry sheets are consumed.
Pour the filling on top and spread to cover 2/3 of the pastry, starting from the long end. Fold about half an inch of both ends (short side) towards the filling. Roll into a tight cylinder starting from where the filling is. Place in a baking sheet, seam side down.
Brush the surface with the remaining butter. Make 8 diagonal slashes and bake for 20 minutes. After 20 minutes, loosely cover the surface with a sheet of aluminum foil to prevent the surface from getting too brown. Continue to bake for 20 minutes more.
Allow the strudel to rest for 30 minutes at room temperature before serving. Dust generously with powdered sugar.