Apple Strudel With Phyllo Pastry

Ingredients:  

• 400g phyllo pastry dough, approx. 12 sheets needed
• 800 g apples (sweet or sour variety), peeled and cut
• 3 tbsp. brown sugar, or more
• 2 tbsp. cinnamon
• 150 g (1 cup) walnuts/almonds, chopped
• 100 ml butter (vegetable oil), melted
• few tbsp. of water for the edges

Instructions:  

• Peel apples and remove core and seeds. Chop apples into small pieces (do not use shredder as their juice needs to stay inside of apples not outside).
• Add chopped apples to a large mixing bowl, then add chopped nuts, sugar and cinnamon. Mix well and set aside.
• Take two phyllo pastry sheets (one over the other) and brush on one side only with melted butter (oil).
• Divide apple filling into 6 equal parts. Distribute the 1st part over the phyllo sheets as close to the edges as possible (as shown in the photos above).
• Roll the joined phyllo sheets inwards and place it next to the cake pan’s wall. Repeat for remaining phyllo sheets. Arrange the rolls in a sequence starting from the end of the previous roll inwards (just like the shell of a snail).
• Cover the top of the strudel phyllo dough with some water (with brush or spoon) and bake in the oven for about 40 minutes on 180C/360 F. Use hot air ventilation for the last 5-10 minutes to make the top crispier. Let cool slightly and serve.