# What You'll Need:
→ Apple Strudel Filling
01 - 6 medium tart apples, peeled, cored, and thinly sliced
02 - 1/2 cup raisins
03 - 2 tablespoons dark rum (optional) or 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)
→ Pastry
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 - 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. Set aside to cool.
04 - Combine sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice in a large bowl. Toss well to mix evenly.
05 - Lay a phyllo sheet on a clean kitchen towel and brush lightly with melted butter. Repeat layering and brushing with remaining sheets.
06 - Sprinkle toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border all around.
07 - Spoon apple filling along one short edge of the phyllo dough, leaving a 2-inch margin on each side.
08 - Using the towel, gently roll the phyllo over the filling, tucking in edges as you go. 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. Allow to cool slightly before dusting with powdered sugar.
10 - Heat milk and vanilla bean or extract in a saucepan until steaming, not boiling. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk hot milk into yolks, then return mixture to saucepan. Cook over low heat, stirring until thickened and coating the back of a spoon. Strain if desired.
11 - Slice the strudel and serve warm accompanied by the vanilla sauce.
