Apple Strudel with Burnt Caramel Ice Cream

ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, divided
  1 cup whipped butter
  3/4 cup hydrogenated fat
  3/4 cup margarine
  1/2 cup olive oil
• 6 Granny Smith apples (about 3 pounds), peeled, cored, chopped
• 1/2 cup plus 2/3 cup sugar
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1 1/4 cups walnuts, toasted, 1/4 cup coarsely chopped, 1 cup finely chopped
•  ,
• 6 (17x13 inch) sheets phyllo pastry or 12 14x9 inch sheets phyllo pastry, thawed if frozen
•  ,
• Powdered sugar
• Burnt caramel ice cream

directions

Melt 1/4 cup butter in heavy large skillet over medium heat. Add apples and sauté, until tender, about 10 minutes. Add 1/2 cup sugar and salt, stir until sugar is dissolved, about 1 minute. Add raisins and cook until almost all liquid is absorbed, about 2 minutes. Stir in 1/4 cup coarsely chopped walnuts. Spread apple mixture in rimmed baking sheet, cool.

Line another rimmed baking sheet with parchment paper. Melt remaining 1/2 cup butter. Transfer 1 large phyllo sheet to baking sheet (if using small phyllo, place 2 sheets of phyllo on baking sheet, overlapping slightly). Brush lightly with melted butter. Sprinkle with 2 tablespoons sugar and 3 tablespoons finely chopped walnuts. Repeat with 4 more large phyllo sheets (or 8 more small sheets), melted butter, sugar, and walnuts. Top with remaining phyllo sheet, brush with butter.

Spoon cooled apple mixture lengthwise down phyllo, starting 3 inches in from 1 long side and leaving 2 inch border at short sides. Using parchment paper as aid, roll up strudel lengthwise. Place strudel, seam side down, on parchment. Tuck in ends to enclose filling. Brush strudel with butter, sprinkle with remaining 1 tablespoon sugar. DO AHEAD Can be made 4 hours ahead. Chill.

Preheat oven to 375 degrees. Bake strudel until golden brown, about 40 minutes. Cool 15 minutes. Using serrated knife, cut into 8 slices. Sprinkle strudel with powdered sugar and serve with Burnt caramel ice cream.