# What You'll Need:
→ Apple Strudel
01 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
02 - 1/2 cup raisins
03 - 2 tbsp dark rum (optional) or apple juice
04 - 1/2 cup granulated sugar
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 cup chopped walnuts or toasted slivered almonds
07 - 1 tsp lemon zest
08 - 1 tbsp lemon juice
09 - 1/2 cup fresh breadcrumbs
10 - 2 tbsp unsalted butter, melted (for toasting breadcrumbs)
11 - 6 sheets phyllo dough, thawed
12 - 1/3 cup unsalted butter, melted (for brushing phyllo)
13 - 2 tbsp powdered sugar (for dusting)
→ Vanilla Sauce
14 - 2 cups whole milk
15 - 1/2 vanilla bean, split and seeds scraped or 1 1/2 tsp pure vanilla extract
16 - 1/3 cup granulated sugar
17 - 2 large egg yolks
18 - 2 tsp cornstarch
19 - Pinch of salt
# How To Make It:
01 - Set 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 of butter in a skillet over medium heat. Add breadcrumbs and toast until golden. Allow to cool.
04 - In a large bowl, mix sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice until evenly incorporated.
05 - Lay one phyllo sheet on a clean kitchen towel and brush lightly with melted butter. Repeat layering and brushing with remaining sheets.
06 - Evenly sprinkle the toasted breadcrumbs over the top phyllo sheet, leaving a 2-inch border.
07 - Spoon the apple mixture along one short edge of the phyllo, leaving a 2-inch margin on sides. Using the towel, gently roll the strudel, tucking in edges as you go.
08 - Place the rolled strudel seam-side down on the prepared sheet. Brush with remaining melted butter. Bake for 35 to 40 minutes until golden and crisp. Cool slightly and dust with powdered sugar.
09 - Heat milk and vanilla bean or extract in a saucepan until steaming but not boiling. Whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually whisk hot milk into egg mixture, then return to saucepan. Cook over low heat, stirring constantly until thickened but not boiling. Strain if desired.
10 - Slice the strudel and serve warm alongside the vanilla sauce.
