The Dough (you could make it by hand, but I recommend store bought phyllo dough)
1 Package phyllo dough, thawed (You could also use puff pastry)
The filling
3/4cup Butter, melted
2/3cup Panko breadcrumbs
2lb Apples, peeled, cored, and sliced thinly (Granny smith is good, about 4-5 apples)
1/2cup Golden raisins
1cup Light brown sugar
1/2tbsp Cinnamon
1/4cup Powdered sugar, for dusting
1tbsp Lemon juice
2tbsp Flour
1 Egg, for egg wash
Instructions
1
Heat oven to 400 degrees.
Using a clean surface, half the phyllo sheets and then roll out your phyllo dough into two rectangles.
Using a pastry brush, gently spread 1/4 cup of the melted butter over the dough, being careful to leave about a 1-inch border around the edges.
Mix the cinnamon and sugar together and set aside.
Prepare the apples and then mix them with the sugar. Stir and add the flour, 1/4 cup of the butter, and lemon.
Sprinkle the breadcrumbs evenly over each rectangle. Then place the sugared apples on top of the breadcrumbs. Cover the apples with the raisins.
Fold the short end of the dough over onto the filling, then fold the sides over as well. this helps keep the filling in. Then, roll the strudel up into a log. You can always use water to help seal edges.
Carefully transfer the strudels onto a parchment-lined baking sheet, seam side down. Both should fit side by side on the same baking sheet with space between them.
Brush the top of both strudels with the egg wash. Optional-also add granulated sugar on top.
Bake for 25-30 minutes or until the dough is golden brown.
Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing.
Generously dust with powdered sugar before serving.
