New York City’s Poseidon Bakery supplies many of the area’s restaurants with phyllo — paper-thin sheets of dough that are used to make baklava, spanakopita, and this flavorful apple strudel. According to Lili Fable, one of Poseidon’s owners, making phyllo at home is a laborious, time-consuming process, and supermarkets or Greek bakeries often sell perfectly good fresh or frozen phyllo. If you use the frozen dough, thaw it overnight before using, and don’t refreeze, as this will cause it to turn brittle.

• 10 tablespoons unsalted butter, melted
• ¼ cup finely ground almonds
• ¼ cup finely ground walnuts
• 2 pounds Cortland, Macoun, Winesap, or other good baking apples (about 8 small), peeled, cored, and cut into 1/4-inch slices
• ⅓ cup golden raisins
• 6 tablespoons sugar
• Zest of 1 lemon
• 2 teaspoons ground cinnamon, plus more for sprinkling
• 2 tablespoons cornstarch
• 16 sheets phyllo

1. Heat oven to 450°F. Brush a large baking pan with melted butter; set aside. Combine almonds and walnuts in a small bowl; set aside.
2. Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside.
3. Bring ¾ cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples. Stir to combine.
4. Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times.
5. Spread ¼ cup nuts over bottom third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mixture in a 3½-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges, and brush with butter. Finish rolling, and place, seam-side down, in prepared pan.
6. Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling.