Apple Strudel

The filling was great! The technique for making it is a bit different than for poppy seed strudel. It is easier to spray the layers with Pam than brush with butter (and works to make it vegan).

8 cups apples, tart, sliced thin (e.g. Granny Smith)
3⁄4 cup raisins (or dried cranberries)
zest of 1 lemon
3⁄4 cup sugar

1/4 cup vanilla sugar
2+ teaspoons cinnamon
1 cup walnuts, ground
1 box phyllo dough, thawed (also called filo)
1 stick butter, melted

spray oil
1 cup breadcrumbs, finely crushed

1 egg for egg wash

2 kitchen towels

DIRECTIONS

1. Mix apples with raisins, lemon rind, sugars, cinnamon, and walnuts; set aside.
2. Phyllo layers: Carefully unwrap the phyllo dough and spread it out to remove creases. When not using the phyllo, cover it with a damp cloth. I plan on using an entire box of phyllo -- often there will be layers that shred despite all the care taken. Discard those leafs that are totally shredded. If there are just a few shreds, the leaf can still be used, although I try to put the phyllo down in the opposite direction so the creases don't line up. Pick up the phyllo leaf by one corner and very gently, lift it up from the pile of phyllo.
   Place one phyllo leaf on a kitchen towel and brush with melted butter or spray with oil. Place a second leaf on top and spray with oil. Repeat. On the 5th layer, spread 1-2 tbsp of butter. Sprinkle 2-3 tbsp of bread crumbs on top of butter.  
3. Place filling along the widest portion of the phyllo. Be generous with the filling, but make sure you will still be able to roll up the strudel.
4. Lift towel, using it to roll phyllo over apples, jelly roll fashion.
5. Brush top of the strudel with the egg wash.
6. Make more strudels until you run out of filling.
7. Bake the strudels at 400°F for 20 to 25 minutes, until browned.

NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets.