Ingredients
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5 sheets phyllo dough, thawed
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1/4 cup (60 grams) unsalted butter, melted
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1/4 cup (60 grams) brown sugar
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3 Granny Smith apples, peeled, cored and thinly sliced
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1/4 cup (50 grams) chopped walnuts
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1/4 cup (50 grams) golden raisins, chopped
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1/2 lemon, zested and juiced
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1/2 cup (60 grams) granulated sugar
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1 teaspoon (4 grams) cinnamon
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1/3 cup (50 grams) breadcrumbs
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1/4 teaspoon (1 gram) salt
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1 tablespoon (15 grams) icing sugar
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2 cups (236 milliliters) whipped cream (about 1 cup unwhipped)
Directions
- Heat oven to 350°F (176°C).
- Lay a piece of parchment paper that is slightly bigger than the phyllo sheets out on a clean work surface. Lay one sheet of phyllo down onto the parchment paper and brush with melted butter. Lay a second sheet of phyllo on top, offset from the first sheet by eight centimeters from one edge to create a 30x38 centimeter rectangle. Continue buttering and layering, offsetting back and forth with each new sheet to use up all the phyllo sheets.
- Sprinkle brown sugar down short side of phyllo, 2 1/2 centimeters from edges to create a 15x25 centimeter strip. Top with apples and scatter with walnuts and raisins. Drizzle with lemon juice.
- Combine lemon zest, granulated sugar, cinnamon, breadcrumbs and salt in a small bowl. Sprinkle mixture over apples.
- Starting at long edge of apple filling and using parchment to assist, roll strudel and position, and seam side down on a rimmed baking sheet. Brush with remaining melted butter and score the top with a knife to allow steam to escape.
- Bake until golden and crisp, about 45 minutes. Cool for 30 minutes before dusting with icing sugar and slicing. Serve dolloped with whipped cream.