Ingredients:

  • 2 lbs apples (Granny Smith and Honeycrisp)
  • 1/2 cup granulated sugar
  • 1/2 cup golden raisins
  • 2 tbsp dark rum
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup toasted fine unseasoned breadcrumbs
  • 1 pack filo pastry
  • 1/2 cup unsalted butter, melted
  • 2 tbsp powdered sugar for dusting
  • 1 tsp butter

Instructions:

  1. In a small skillet, melt 1 teaspoon of butter over medium heat. Add the breadcrumbs and toast until golden brown and nutty. Remove from heat and cool completely.
  2. Peel, core, and slice the apples into 1/4-inch thick pieces.
  3. In a large bowl, toss the sliced apples with cinnamon, sugar, lemon juice, and rum-soaked raisins.
  4. Allow the apple mixture to macerate for 20 minutes, then drain any excess liquid to ensure a crisp pastry.
  5. Layer the filo pastry on a clean kitchen towel, brushing each sheet with melted butter before stacking the next.
  6. Spread the toasted breadcrumbs over the pastry, leaving a border, then top with the apple filling.
  7. Carefully roll the strudel using the towel to assist, place on a parchment-lined baking sheet, and brush with remaining butter.
  8. Bake at 375°F (190°C) for 40 minutes until mahogany brown. Dust with powdered sugar before serving.