Easy Fruit Strudel with Phyllo Dough

In a pan, melt approximately 20 grams (0.7 ounces) of butter over medium heat. Add in finely chopped pears or apples, brown sugar, and cinnamon to your taste, along with the raisins. Cook the mixture gently, stirring occasionally until the fruits are soft and fragrant.

Once they are softened, mix in the walnuts and remove the filling from heat. Let it cool while you prepare the phyllo dough.

Take two sheets of phyllo dough and lay them overlapping based on the size of your baking dish. Make sure to brush the top layer with the melted butter to keep it moist.

Repeat the layering process several times, brushing each layer with butter and stacking sheets until you have a nice, buttery base ready for filling.

Sprinkle the entire surface with breadcrumbs to create a crunchy texture when baked.

On one edge of the prepared phyllo pastry, carefully spread the cooled fruit filling. Start rolling the strudel gently but firmly, ensuring the filling is secured within the dough.

Once rolled, tuck in the edges on both sides to prevent any filling from escaping. Brush the top of the strudel with any remaining melted butter to ensure it achieves a beautiful golden color during baking.

Preheat your oven to 200 degrees Celsius (about 392 degrees Fahrenheit). Place the assembled strudel on a baking tray lined with parchment paper.

Bake for approximately 20 minutes, or until the strudel is golden brown and crispy. Keep an eye on it to avoid overbaking.

Once ready, remove from the oven and dust generously with powdered sugar before serving. Enjoy this delightful treat warm or at room temperature!