A delightful twist on the classic apple strudel, featuring a blend of sweet and tart apples with a hint of spice, perfect for a cozy dessert.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Ensure the oven is fully preheated to achieve even baking.
In a small saucepan, heat the raisins and apple cider over medium heat until the cider is warm and the raisins plump up. Remove from heat and let cool.
Soaking the raisins enhances their flavor and texture.
Melt the butter in a small pan over medium heat, then stir in the bread crumbs and toast until golden. Let cool.
Toasting the bread crumbs adds a nutty flavor to the filling.
Peel, core, and slice the apples thinly. Combine the apples, soaked raisins, toasted bread crumbs, cinnamon, and lemon juice in a mixing bowl.
Mix gently to avoid breaking the apple slices.
Place one sheet of phyllo dough on the prepared baking sheet and brush lightly with melted butter. Sprinkle with a little sugar. Repeat with the remaining sheets.
Keep unused phyllo sheets covered with a damp cloth to prevent drying out.
Spoon the apple mixture along one edge of the phyllo stack, leaving a border. Fold the sides over the filling and roll up tightly. Place seam-side down on the baking sheet.
Rolling tightly ensures the filling stays intact during baking.
Brush the top of the strudel with melted butter and sprinkle with sugar. Cut a few slits on top to allow steam to escape.
The slits prevent the pastry from becoming soggy.
Bake in the preheated oven for 20-25 minutes or until golden brown. Let cool slightly before dusting with confectioners' sugar.
Cooling slightly makes slicing easier and prevents the filling from spilling out.
Slice the strudel and serve warm. Enjoy your homemade treat!
Pair with a scoop of vanilla ice cream for an indulgent dessert.
