Strudel clásico de manzana, nueces y pasas de uva 
Classic Apple, Walnut, and Raisin Strudel
I hadn't made this traditional German pastry recipe in many years. I inherited this recipe from my mother, but I used a little trick—I didn't make the dough like she did; instead, I used phyllo dough. This saved me a lot of work since the dough is very delicate to knead. I hope you enjoy this recipe and feel inspired to prepare this delicious dessert.
Classic Apple, Walnut, and Raisin Strudel
I hadn't made this traditional German pastry recipe in many years. I inherited this recipe from my mother, but I used a little trick—I didn't make the dough like she did; instead, I used phyllo dough. This saved me a lot of work since the dough is very delicate to knead. I hope you enjoy this recipe and feel inspired to prepare this delicious dessert.
Cooking Instructions
- 1
Peel the apples and slice them thinly. Mix with 2 tablespoons of sugar. Melt the butter. Wash and dry the raisins.
- 2
Dampen a clean kitchen towel with cold water and lay 2 sheets of phyllo dough on it. Brush with the melted butter and repeat the process until all the phyllo sheets are used.
- 3
Put 4 tablespoons of butter in a pan and sauté the breadcrumbs and walnuts for a few minutes.
- 4
Spread this mixture over the phyllo sheets, then add the apples, raisins, two tablespoons of sugar, and sprinkle generously with cinnamon.
- 5
Use the towel to help roll it into a tight roll so the filling doesn't escape.
- 6
Place on a baking sheet lined with parchment paper, making sure the seam is facing down. Bake in a preheated oven at 450°F (230°C) for about 45 minutes. If it's not golden enough, use the broiler for a few minutes.
- 7
Cool and sprinkle with powdered sugar. I recommend consuming it the same day to prevent the dough from becoming soggy.
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