The Perfect Traditional Apple Strudel For Fall | Bigger Bolder Baking

Name: The Perfect Traditional Apple Strudel For Fall | Bigger Bolder Baking
Ingredients: ⅓ cup (1 ½ oz/43g) raisins; 2 tablespoons dark rum ((or water)); 3 large (24oz/675g) granny smith apples ( peeled, cored and chopped); 1 cup (2 ½ oz/71g) fresh breadcrumbs ((or use ½ cup (1 1/4oz/35g) dried breadcrumbs)); 2 tablespoons (1oz/28g) plus 6 tablespoons (3oz/85g) butter (melted and divided); 3 tablespoons plus 2 tablespoons granulated sugar (divided); 1 tablespoon lemon juice; ½ teaspoon cinnamon; ¼ teaspoon salt; 6 large sheets ((13x18 inch / 33x46 cm) phyllo dough (thawed, if frozen)); Creme Anglaise (for serving)

"Warm apple desserts are the definition of fall, so make my Perfect Apple Strudel recipe and cozy up with a sweet treat whenever the mood strikes...."

INGREDIENTS

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⅓ cup (1 ½ oz/43g) raisins

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2 tablespoons dark rum ((or water))

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3 large (24oz/675g) granny smith apples ( peeled, cored and chopped)

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1 cup (2 ½ oz/71g) fresh breadcrumbs ((or use ½ cup (1 1/4oz/35g) dried breadcrumbs))

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2 tablespoons (1oz/28g) plus 6 tablespoons (3oz/85g) butter (melted and divided)

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3 tablespoons plus 2 tablespoons granulated sugar (divided)

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1 tablespoon lemon juice

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½ teaspoon cinnamon

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¼ teaspoon salt

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6 large sheets ((13x18 inch / 33x46 cm) phyllo dough (thawed, if frozen))

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Creme Anglaise (for serving)

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