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1
Preheat oven to 400 degrees F.
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2
Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
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3
Toast bread crumbs in a small saute pan over medium heat.
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4
Stir constantly until golden brown, about 5 minutes.
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5
Transfer to a small bowl and let cool.
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6
Place a kitchen towel on a large work surface.
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7
Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter.
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8
Layer another sheet on top, butter, and continue the process until all sheets are stacked.
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9
Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough.
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10
Spread apple mixture on top of the bread crumbs.
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11
Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end.
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12
While rolling, make sure that apples do not spill from the ends.
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13
Place seam side down on baking sheet and brush with remaining melted butter.
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14
Using a large spatula, place strudel on an ungreased baking sheet.
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15
Bake approximately 25 to 30 minutes or until the dough is golden brown.
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16
Let cool at room temperature for 30 to 45 minutes.
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17
Slice strudel with a serrated knife into 6 portions; top with whipped cream.
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18
NOTE: Frozen phyllo dough is readily available in supermarkets.
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19
It's best thawed overnight in the refrigerator in original packaging.
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20
(If you thaw at room temperature the dough becomes very moist and sheets will stick together.)
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21
If the dough cracks or tears, just trim.
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22
If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won't be noticeable.
