for the filling:
6 Golden Delicious apples
2 tablespoons sugar
for the strudel:
15 sheets phyllo (fillo) dough, defrosted
1 cup vegetable or canola oil
¾ cup sugar
1 cup plain bread crumbs or challah crumbs
prepare the filling:
Peel and cut the apples into chunks; I find the julienne blade on my mandoline to be the best tool for getting this done very quickly. Place the apple chunks in the heaviest saucepot you have and add the sugar. Without adding water, cook over a medium flame until the apples have softened, approximately 20 minutes. Let cool.
prepare the strudel:
Preheat oven to 350 degrees. Unroll the phyllo sheets and keep them covered with the plastic sheet that comes in the package. Take one sheet and place it on your countertop horizontally, that is, with the long side facing you.
Using a pastry brush, lightly brush dough with oil. Sprinkle dough with approximately one tablespoon of sugar. Place a second phyllo sheet on top; brush with oil and sprinkle with sugar. Repeat twice more and top with a fifth sheet. Do not brush the top sheet with oil.
At one end of the stacked dough sheets, sprinkle 1/3 cup bread crumbs vertically in a straight line about 1 inch away from the edge. Place 3-4 tablespoons of the cooked apples directly over the crumbs. Starting at the end with the apples, fold the dough over the apple filling. Fold over and over until you have reached the other end.
Tuck open edges of dough into the roll to seal. Brush top lightly with oil and sprinkle with sugar. Place on a baking sheet.
Repeat above instructions until you have made three strudel rolls. Bake 20-25 minutes or until the phyllo is golden.
For variety, you can add a handful of fresh cranberries to the filling. They will burst during baking and add beautiful color and tartness to your strudel. You can prepare the strudel well in advance and freeze it raw. Bake it just before serving or the dough will get soggy.