Apple Cinnamon Strudel

Instructions

1. Prepare the apples
   In a large bowl, combine the sliced apples, raisins, lemon zest, lemon juice, granulated sugar, cinnamon, and nutmeg. Mix well and let sit for 15 minutes to allow flavors to combine and juices to release.
2. Toast the breadcrumbs
   In a small skillet, toast the breadcrumbs over medium heat until golden brown, about 3-4 minutes. Let cool slightly and mix with chopped walnuts.
3. Assemble the strudel
   Preheat oven to 375°F (190°C). Place a clean kitchen towel on your work surface. Lay one sheet of phyllo pastry on the towel and brush with melted butter. Layer another sheet on top and brush with butter. Repeat until all 6 sheets are used, brushing each with butter.
4. Add the filling
   Sprinkle the breadcrumb-walnut mixture evenly over the phyllo, leaving a 2-inch border all around. Drain any excess liquid from the apple mixture and spread it evenly over the breadcrumbs.
5. Roll the strudel
   Using the towel as an aid, carefully roll the phyllo from the longer side, tucking in the edges as you go to prevent filling from spilling out. Place the strudel seam-side down on a parchment-lined baking sheet and brush the top with remaining melted butter.
6. Bake the strudel
   Score the top of the strudel with a sharp knife, making shallow diagonal cuts about 1 inch apart. Bake in the preheated oven for 35-40 minutes, until the pastry is golden brown and crisp.
7. Serve
   Allow the strudel to cool for 10 minutes before dusting with powdered sugar. Slice at the score marks and serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.