Apple Strudel

I had some phyllo sheets hanging out in our refrigerator after making Spanakopita and was craving some dessert one fine evening. So I decided to make an apple strudel with it and was rather happy when it turned out pretty good with very little effort. The tip when working with phyllo sheets is to make sure that they are covered with a damp washcloth so they don't dry out. These sheets are particularly thin and easily prone to tearing.. particularly when brittle.

These apple strudels had a nice flaky crust and a warm, gooey, sweet filling and were absolutely delicious when paired with some cool ice cream.

APPLE STRUDEL

Ingredients:
Phyllo / Fillo sheets - 10, thawed
Apples - 2 medium, peeled, cored and chopped into small cubes
Raisins - 2 to 3 tbsp
Brown Sugar - 2 tbsp
Butter - 4 tbsp, softened
Whole wheat bread - 1 slice, powdered in a mixie to fine crumbs
Walnuts - 2 tbsp, chopped (optional)
Cinnamon powder - 1/4 tsp

Method:
1) In a bowl toss the chopped apples, brown sugar, raisins, walnuts, one tbsp butter, cinnamon & bread crumbs together.

2) Melt the remaining 3 tbsp of butter and keep aside.

3) Take one sheet of phyllo, brush some melted butter on it slightly and cover with another sheet, brush butter again and repeat until you have 5 sheets of phyllo.

4) Place half of the apple filling along the narrow edge of the top phyllo sheet and roll the whole thing up slowly, making sure to tuck/fold the sides as you go along.

5) Repeat the above step for the remaining 5 sheets of phyllo. We now have 2 rolls of apple strudel. Brush the tops with remaining butter.

6) Score the top of strudel roll 2 inches apart about half inch deep (so it's easier to cut when cooked).

7) Bake in a pre-heated oven at 350F for about 35 to 40 minutes, till golden.

8) Serve warm with a scoop (or two) of ice cream and Indulge!