Prepare the phyllo dough
First prepare the phyllo dough. If you are making the phyllo dough from scratch from our blog, simply click on the ingredient on the left and follow the instructions. You can also use store-bought phyllo dough, but it won't be as flaky and tasty as homemade.
Cut the apples
Pour cold water into a large bowl. Add a juice of one lemon. Clean the apples under running water. Using an apple corer remove the core from the apples, then peel them and add them to the bowl with cold water. Cut each apples into quarters, then cut each quarter on thin slices. Dribble the apple slices with lemon juice to prevent the oxidation.
Sugar, nuts and breadcrumbs
Place a large skillet over medium heat. Add the butter, sugar, ground walnuts or almonds and breadcrumbs. Cook for about 5 minutes or until the breadcrumbs and nuts are golden brown and delicious. Stir regularly.
Raisins and rum
In a bowl combine raisins and rum. Set aside for about 10 minutes. In a separate small bowl combine both regular sugar and brown sugar.
Roll out the phyllo dough and add the filling
Stretch the dough to a rectangle approx. 120 cm x 75 cm (45-inch x 30-inch). Cut the thick edges using a sharp knife. Lightly brush the stretched phyllo dough with melted butter, then sprinkle 1/4 of the dough, starting at the wider side / edge of the dough (as shown on the photo) with a mixture of both sugars and the mixture of breadcrumbs and nuts. Generously spread the apples on top of the breadcrumbs, then sprinkle with raisins, cinnamon and allspice.TipLeave around 5 cm / 2-inch space on the narrow side of the dough when rolling the dough into a strudel. This way the filling won't slip while baking.
Roll into a strudel and bake
Using a tablecloth roll up "roulade style" starting at the fruit covered end and lifting with the tablecloth. Fold the bottom of the phyllo over the fruit, then roll away from you until filling is enclosed and the seam is on the bottom. Using your fingers close the edges of the strudel, then cut any excess dough. Gently roll the strudel onto a baking sheet lined with baking paper with the seam-side down. Lightly brush with melted butter. Bake at 190 °C / 375 °F for about 50 - 60 minutes or until golden and crispy. Remove from the oven and let the apple strudel cool for at least 30 minutes.TipUsing your index finger and thumb gently press the rolled strudel in the middle. This way the apples will get rearranged evenly on both sides. Firmly press together to stick, then cut. This way you will get two apple strudels that are easier to manage and easier to place on a baking sheet. (as shown in the photo)
Serve Apple Strudel with whipped cream or / and vanilla sauce. Generously sprinkle with icing sugar before serving. Store at room temperature (covered) or in a fridge for up to three days.