Apple Strudel

Ingredient ULF # Portion
Athens Phyllo Dough 734564 6 sheets
Grassland Unsalted Butter, melted 214676 3 oz.
United Sugar Brown Sugar 341556 1 lb.
Cargill Cane Sugar 340163 1/2 lb.
Granny Smith Sliced Frozen Apples, thawed 749755 5 lb.
Raisins 176413 1 lb.
Mott's Lemon Juice 221550 1/4 cup
Dakota Premium Flour 345165 1 cup
Diamond Crystal Kosher Salt 308710 1 tsp.
ULF Ground Cinnamon 298422 2 tsp.
Rich's Bavarian Cream 383589 3 oz.

In large mixing bowl, combine apples, sugars, raisins, lemon juice, flour, salt, and cinnamon. Transfer to hotel pan and cook for 25 minutes at 350°F. Stirring occasionally. Remove from oven and allow to cool. Brush each sheet of phyllo dough with butter and stack. Place apple filling in center of phyllo dough and tightly wrap strudel. Brush the outside of strudel with butter and sprinkle with white sugar. Score the top of strudel to allow steam to escape while cooking. Place in 350°F oven until golden. Remove from oven and cool. Slice strudel into 7 ounce portions. To serve: place 1 portion into oven until internal temperature reaches 165°F. Place on dessert place with Bavarian cream. Garnish with sliced strawberries, mint and powdered sugar.