Apple Strudel
Elinor

1 package of phyllo dough

1 cup melted butter

1 cup breadcrumbs

¾ cup brown sugar

¾ cup white sugar

7 large Granny Smith Apples

½ cup raisins

1 egg yolk (from brushing)

Powder sugar

For the filling:

Core and coarsely grate the apples.

Squeeze the grated apples over a bowl (to be used later).

Place the grated and squeezed apples in another bowl.

Add white sugar and raisin to the apple and mix well.

For the Dough:

Place 1 sheet of Phyllo on a flat surface.

Brush with melted butter.

Spread and cover lightly with brown sugar and breadcrumbs.

Cover with 2nd Phyllo.

Repeat with 3 more phyllo/butter/brown Sugar/breadcrumbs layers for a total of 5 layers.

End with a Phyllo Sheet.

Place the phyllo layers so the longer side of the rectangle is closer to you.

Spread some of the bread crumbs in the middle third of the rectangle.

Top the bread crumbs with the apple mixture.

Fold a third of the rectangle closer to you to top the apples.

Fold a third of the rectangle farther from you on top of that.

Mix the egg yolk with 2 teaspoons of water.

Brush the cake.

Bake in 350F (180c) for 25-30 minutes, till golden.

Sprinkle with powder sugar