How to make
Soak the raisins for 15 minutes in a little water, which is flavored with 3-4 tablespoons of rum.
Cut the apples into small pieces. Pour the juice of one lemon over them, sprinkle with 4 tablespoons of brown sugar and one teaspoon of cinnamon.
Mix the fruit with the spices well.
Line a 8″ (20 cm) cake tin with a detachable bottom with baking paper. Place a filo pastry sheet on it, the edges of which remain outside. Spread it generously with melted butter.
In a bowl, combine the apples, coarsely chopped walnuts, raisins and breadcrumbs. Pour the filling on the bottom and level it out. Put another filo pastry sheet on top of the filling, spread it with butter, then another one, and so on, until you use up all of the 6 pieces of filo pastry sheets.
Fold the ends of the filo pastry inwards. Spread with butter and sprinkle with brown sugar.
Bake the strudel filo pastry pie at 360°F (180°C) in a preheated oven, until it has nicely browned.
Release the baked sweet filo pastry pie from the cake tin, sprinkle it with powdered sugar and cool it on a wire rack!
Enjoy!
