Apple Blueberry StrudelRecipe by Chef Michael Williams

Directions

1.  Preheat a large pan or pot on medium to medium-high heat and then add the butter and cut apples. Cook for about 5 minutes and then add the sugar, cinnamon, and nutmeg. Cook for another 5 minutes. Add the vanilla extract and then remove from the heat and transfer to a mixing bowl. Add the blueberries and stir to combine and then set aside.
2.  Here comes the phyllo. When working with phyllo, it must be at room temperature, and you must work quickly so it does not dry out and carefully because it is very fragile. Have your butter melted with a brush ready to go and leave yourself plenty of counter space.
3.  Lay one sheet out and then brush the entire surface lightly with the melted butter. Make sure you stop before the edges so the sheet does not stick to the counter.
4.  Now lay another sheet on top and repeat this process until you have 5 sheets stacked on top of one another.
5.  Now with the long side running from left to right, place filling evenly over the bottom half of the sheet leaving about 2 inches on three edge each sides to fold pastry over. Carefully begin the rolling process using two hands. Once you have completed your first roll, fold in both sides.
6.  Now butter the top of the phyllo as if licking an envelope and then finish rolling.
7.  Carefully transfer the strudel to a lightly greased baking tray and then butter the top and edges of the strudel
8.  Cut some slits in the top of the strudel to allow the steam to escape. Sprinkle with a little cinnamon and brown sugar and then bake in a pre-heated 375° F oven for 15-20 minutes until golden brown. Remove and serve warm with a dollop of ice cream or let cool and enjoy as a snack later.