Apple Strudel

In a large skillet, combine the apples, granulated sugar, cinnamon, brandy, raisins, and salt. Cook over medium heat, stirring frequently, until the liquid from the apples dissolves and the apples are soft, 10 to 12 minutes. Stir in the walnuts and set aside to cool.

Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.

Wet and wring out a clean dishtowel. Have the melted butter nearby with a brush. Unroll the phyllo and cover it with the plastic wrap from the package or a sheet of wax paper, followed by the damp towel; keep it covered as you work so it doesn’t dry out.

Place 1 phyllo sheet on a clean work surface with the long side facing you. Brush the sheet with melted butter. Layer with four additional phyllo sheets, brushing each layer with the melted butter.

Spread half of the panko followed by half of the apple mixture in a 3 by 10-inch rectangle about 2 inches from the bottom of the phyllo sheets and about 2 inches from each side. Fold the sides of the phyllo over the filling, then fold the bottom edge of the phyllo over the filling. Roll up jelly-roll style and carefully transfer to the prepared baking sheet, seam side down. Repeat the process with the remaining phyllo sheets and apple filling. Brush the top of the strudels with the remaining butter. With a sharp knife, cut diagonal slits in 2-in intervals through the top layers of the dough just to the filling.

Bake until the strudels are golden brown, about 30 minutes. Let cool for at least 20 minutes. Transfer the strudels to a cutting board and slice each one into thirds or quarters. Dust with confectioners' sugar, then serve warm or room temperature.