Strudel is a common Austrian pastry that has spread in popularity across the United States and most commonly made in its apple form. In the United States, strudel is often served in a sweet form as a mild pastry to accompany tea or coffee. Below, you'll find a rich take on the apple strudel with raisins and pecans.
Get your oven to 350 F and prepare a baking sheet with parchment. Mix the bourbon and raisins and microwave for 45 seconds. Then set it aside to cool down. Take a large bowl and mix the raisins with your lemon juice, apples, zest, cinnamon, brown sugar, cookie pieces, pecans and butter. Cover your phyllo dough with a wet towel and place then place it on your work surface. Brush the phyllo dough with melted butter. Do this to all your phyllo sheets, stacking them on top of one another. Put your apple butter on the closest third of the stack, leaving a short border. Lift the bottom edge of the stack and fold the side edges over, rolling the stack away from you to seal the filling. Move to a baking sheet, brush it with butter and drizzle liberally with sugar. Bake until golden brown. Make your glaze by mixing and heating the two ingredients and heating. Take the strudel out and drizzle with the glaze, and then add some caramel if you're in a very decadent mood!