Apple strudel with pecans and raisins

Ingredients:

• 1 and 1/4 cups apple juice
• 2 tablespoons cornstarch
• 0.7 kg apples, peeled, cored and sliced ​​0.5 cm thick (about 5 cups)
• 0.5 cups dark seedless raisins
• 3 tbsp. granulated sugar
• 1 teaspoon ground cinnamon
• 1/3 cup chopped pecans
• 4 sheets of phyllo dough
• 1/3 cup (5 1/3 tablespoons) melted butter
• 3 tbsp small breadcrumbs
• Powdered sugar, for dusting
• Vanilla ice cream, for serving

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with parchment paper.
2. In a small bowl, make a paste by mixing 1/4 cup apple juice with cornstarch. Stir until smooth and set aside.
3. In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar, and cinnamon until the apples are tender, 8 to 10 minutes. Stir in the cornstarch slurry (it may have settled) and add it to the apple filling, stirring constantly, until smooth and free of lumps. Simmer, stirring constantly, for another minute. Remove from heat and let cool. Stir in the pecans, cover, and refrigerate.
4. Place 1 sheet of phyllo dough on a clean, flat, lightly floured surface. Brush with melted butter and sprinkle with 1 tablespoon of breadcrumbs. Repeat with 2 more sheets of phyllo dough, butter, and breadcrumbs. Place a fourth sheet of phyllo on top. Spread the apple filling evenly over the dough, leaving a 1/2-inch border on all sides. Roll up, tucking the edges under each end, and brush with melted butter.
5. Carefully transfer the strudel, seam-side down, to the prepared baking sheet. Bake the strudel until golden brown, 15-18 minutes. Remove from the oven and let cool for 15 minutes, then slice into 5cm-thick slices. Dust with powdered sugar just before serving. Serve the strudel as is or with ice cream.