Apple-Walnut Strudel with Raisins and Sour Cream | Clinton Kelly

Preheat oven to 375˚F with a rack positioned in the center. 

For the filling, melt 2 tablespoons butter in a medium saucepan over medium heat. When butter begins bubbling, add apples, light brown sugar, cinnamon, nutmeg and a pinch of salt. Cook until apples are slightly tender but not mushy. Stir in raisins, then remove from heat and let cool to room temperature.

When the mixture has cooled, stir in walnuts and cornstarch until thoroughly combined.

Melt remaining 6 tablespoons butter.

Line a baking sheet with aluminum foil. Place 1 sheet phyllo dough on the foil. Working quickly, brush completely with melted butter, then sprinkle with granulated sugar. Repeat with the remaining phyllo dough, melted butter and granulated sugar until all 7 sheets are stacked atop each other.

Mound the filling onto the phyllo dough in a rough cylindrical form, keeping a 2-inch border on all sides. Fold in a long-side of the phyllo rectangle over the filling, then do the same with the short-sides. Fold in the remaining long-side to envelope all the filling and press down slightly to ensure a good seal. Brush the top of the pastry liberally with butter and sprinkle with more granulated sugar.

Bake in the center of the oven until the crust is a rich golden brown, 30 to 40 minutes. Dust strudel with confectioners' sugar and let cool slightly. Serve with a dollop of sour cream on the side.