Apfelstrudel (Apple Strudel)

Pre heat your oven to 375 degrees.

Melt two sticks of butter and set it aside.

In a skillet, melt the 3 Tbsp of butter with 1/2 cup of sugar and add the breadcrumbs. Cook, stirring constantly so it doesn't burn, until the mixture is golden brown. Transfer to a bowl and let it cool.

In a small bowl, combine the remaining 1/2 cup of sugar with the cinnamon and mix it together.

In a large bowl, combine the apples, the lemon juice, the raisins, the walnuts, the Grand Manier and 3/4 of the sugar/cinnamon mixture. Mix everything together with a spoon.

Lay a kitchen towel on the counter and sprinkle some flour.

Lay the first sheet of phyllo dough and brush the top with the melted butter, using a kitchen brush.

Stack the other 7 layers, always brushing the top layer with butter before adding the next one. You should finish with 8 layers and the top should be coated with butter.

Spread half the breadcrumb mixture on the left longside of the phyllo sheet.

Spoon half of the apple mixture on top of the breadcrumb mixture.

Using the kitchen towel, roll the dough 180 degrees. Adjust the fillings and the edges and roll again until you have a log.

Transfer to a baking sheet covered in parchment paper or coated with Non-Stick spray.

Brush the strudel with butter.

Sprinkle top with the remaining cinnamon sugar.

Make three or four cuts in your strudel so the steam can escape.

Bake for 25 to 30 minutes or until the pastry is golden!

Repeat steps 6 to 16 to make your second strudel.

Sprinkle some powdered sugar on top of your strudel and enjoy it with some vanilla ice cream!