Classic Homemade Apple and Walnut Strudel

Peel, core, and coarsely grate 100 gr Apple, squeeze them thoroughly by hand to remove excess liquid, and toss with ¹/₄ tbsp Lemon Juice in a bowl.

Finely chop 15 gr Walnuts with a knife on a clean cutting board.

Add 3 ³/₄ tsp Sugar, ¹/₂ tsp Ground Cinnamon, and 1 ml Vanilla Extract to the bowl with the grated apples and chopped walnuts, mixing until evenly combined.

Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper.

Lay out 50 gr Filo pastry, brushing each layer with 2 tsp Butter and sprinkling the top layer with 10 gr Breadcrumbs (fine).

Spoon the prepared apple filling along the longer edge of the pastry, fold the side edges inward, and roll into a snug cylinder.

Transfer the strudel seam-side down onto the prepared baking tray, brush the top with 1 tsp Butter, score shallow vents across the surface, and bake at 180°C (356°F) for 30 minutes until crisp and golden brown.

Cool the strudel for 10 minutes, slice into serving pieces, and dust generously with 1 ¹/₂ tsp Powdered Sugar.