Apple and Black Walnut Strudel

Very tasty and a great improvisation when the poppy seeds did not taste right.  I made it without raisins since I didn't have any, but would definitely try it with. I made this according to the directions for the poppy seed strudel, using the black walnut/sugar mixture instead of poppy seed mixture. I used less sugar than with the poppy seed mix.

For 3 strudels

1 package Phyllo dough, defrosted

200 g butter (melted) or can of Pam

7-8 Granny Smith apples

250g Black walnuts, lightly ground in a spice grinder

60 g raisins (soaked in rum, optional)100 g bread crumbs

50-100g powdered sugar
2 tbsps vanilla sugar

cinnamon  

1 egg, mixed, for the egg wash

DIRECTIONS

• Each poppy seed strudel is made of 4 layers of phyllo dough.  
• To keep the phyllo dough moist, cover with waxed paper or parchment paper and then a moist towel. Grind walnut pieces in a coffee grinder, so they are finely ground but not a paste. Mix with 50g powdered sugar and taste Add more powdered sugar if needed -- make sure it's not too sweet.
• Butter a jelly roll pan - the rolled strudel will be placed on it.

1st layer:

1. Spread one sheet of phyllo dough on a damp flour-sack towel.
2. Drizzle butter on it (you will use the most butter on the first layer; less with each layer)
3. Sprinkle with bread crumbs (you will use the most bread crumbs on the first layer, and then less with each additional layer)
4. Sprinkle with walnut mixture (you will use the least amount of the first layer; the most on the 4th layer)
5. Sprinkle with grated apple (again, the least amount on the first layer; the most on the 4th layer)

2nd layer:  Add new layer of phyllo.  Just like the first, but with less butter & crumbs and more walnut & apple.

3rd layer:  Add a new layer of phyllo.  Just like the second, but with more walnut and apple, and less butter/crumbs.

4th layer: 

1. Add a new layer of phyllo.  Like the 3d layer, but more, more walnuts and apple.
2. Sprinkle vanilla sugar down the middle.
3. Sprinkle with cinnamon all over.
4. Carefully roll up, starting at one end and using the flour-sack towel to roll up the strudel.
5. Again, carefully, transfer the strudel from the towel to the buttered jelly roll pan.

Cook at 330F for 30 minutes; but check after 10 minutes to make sure browning evenly.

When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.