German Apple Strudel

Instructions

1. Prepare the apple filling
   In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg, raisins, walnuts, lemon juice, and vanilla extract. Toss gently to coat all ingredients evenly. Let the mixture sit for 15 minutes to allow flavors to meld and some juice to be released.
2. Preheat the oven
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
3. Prepare the phyllo layers
   Place a clean kitchen towel on your work surface. Lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat this process until all 8 sheets are stacked, with the top sheet also brushed with butter.
4. Add the filling
   Sprinkle the toasted breadcrumbs evenly over the buttered phyllo, leaving a 2-inch border around the edges. Drain any excess liquid from the apple mixture and spread it evenly over the breadcrumbs, again leaving the border clear.
5. Roll the strudel
   Starting from the long edge closest to you, carefully roll the phyllo dough around the filling, using the kitchen towel to help lift and guide the dough. Tuck in the edges as you roll to seal the filling. Transfer the strudel to the prepared baking sheet, seam-side down, and brush the top with more melted butter.
6. Bake the strudel
   Using a sharp knife, make 5-6 diagonal slits on top of the strudel to allow steam to escape. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
7. Cool and serve
   Remove from the oven and let the strudel cool for 15 minutes. Dust with powdered sugar before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.