1 pound baking apples, halved, cored, and cut crosswise into 1/8-inch slices
1/2 cup raisins
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
6 (13-by-17-inch) phyllo sheets
8 tablespoons unsalted butter (1 stick), melted
Confectioners sugar for top garnish


Position rack in teh middle of the oven and preheat oven to 450 degrees F.

Line a baking sheet with parchment paper or a silicone backing pad.

Place apples and raisins in a large bowl.

In a small mixing bowl; whisk together sugar, cornstarch, cinnamon, and salt until well combined. Sprinkle over apples and raisins and toss to evenly coat.

Arrange a sheet of phylo on a large, flat surface with the shorter side facing you. Brush with melted butter and arrange another sheet on top. Repeat, alternating butter and phyllo, until there are 6 layers, then brush the top layer with butter. (See, that was easy!)

Evenly arrange apple-raisin mixture on phyllo, leaving a 1-1/2-inch border at the top and sides.

Begin to roll the phyllo away from you, folding in the sides as you roll. When you have rolled up the entire pastry, brush any exposed phyllo with butter.

Place the strudel seam side down on the prepared baking sheet, brush again with butter . You may have a surplus of butter which is okay. Cut 4 (1-inch) diagonal slits into the top just through the phyllo. Bake until golden brown, about 10 minutes.

Reduce the heat to 350°F and bake until the apples are knife tender and the juices are bubbling, about 30 to 40 minutes more. Let cool at least 10 minutes before slicing. Dust the top of the strudel with confectioners sugar and Enjoy!

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