Austrian Apple Strudel

Step 1

Set the oven to 375°F and wait until the indicator light or beep signals it has finished preheating, about 10 minutes.

Step 2

Peel each apple by scrubbing a vegetable peeler from top to bottom, rotating the apple until all skin is removed.

Step 3

Cut each peeled apple in half from top to bottom, then cut out the stem and seed core with a small knife, creating two flat-bottomed halves.

Step 4

Slice each apple half lengthwise into thin strips about 1/8-inch thick, like cutting bread, to create long slivers.

Step 5

Combine the sliced apples, raisins, cinnamon, and sugar in a bowl and toss with your hands or a spoon until every apple piece is coated.

Step 6

Place one phyllo sheet on a cutting board and brush the entire surface with melted butter using a pastry brush or the back of a spoon.

Step 7

Lay a second phyllo sheet on top of the buttered sheet and brush it with butter the same way, repeating until you have stacked and buttered all 8 sheets.

Step 8

Spoon the apple filling onto the buttered phyllo stack, spreading it in a line about 2 inches from the edge closest to you, leaving 1-inch borders on the sides.

Step 9

Fold the bottom edge of phyllo up and over the filling, then roll the bundle away from you, tucking the sides in as you go to create a sealed log.

Step 10

Slide the rolled strudel onto a parchment-lined baking sheet with the seam facing down, then brush the entire top surface with the remaining melted butter.

Step 11

Place the baking sheet in the preheated oven and bake until the phyllo turns golden brown and the edges look darker, about 18–20 minutes.

Step 12

Remove the baking sheet from the oven using oven mitts and let the strudel cool on the sheet for 5 minutes so the filling sets before slicing.

Step 13

Cut the strudel crosswise into 6 equal pieces using a serrated knife with a gentle sawing motion to avoid crushing the crispy layers.