Apple strudel made with filo pastry

Ingredients:

• 7 thawed sheets of filo dough
• 5 celery, peeled, cored, halved and thinly sliced Granny Smith apples
• 1/2 cup apple juice
• 1/2 cup light raisins
• 1/2 cup brown sugar (packed), plus extra for sprinkling
• 1 tbsp. ground cinnamon
• 1 tbsp. granulated sugar
• 1/4 cup chopped pecans
• 200 g of butter, cut into pieces
• Whipped cream for serving

Preparation:

1. In a small bowl, combine apple juice and raisins and let sit for 15 minutes.
   
   In a saucepan, combine apples, brown sugar, and 1/2 cup water. Bring to a boil and simmer until the apples are soft and tender. Let cool.
   
   Combine cinnamon, granulated sugar, and pecans. Melt 2–4 tablespoons (60 g) of butter.
2. Lay out a sheet of filo dough, brush it with butter, sprinkle with a little of the nut-sugar mixture, and place another sheet on top. Repeat until all 7 sheets have been used.
   
   On the last greased baking sheet, place the stewed apples in a horizontal line across, leaving 2.5 cm on each side.
   
   Gently roll the dough away from you into a log shape. Pinch the edges with your fingers, brush the surface with butter, and sprinkle the top with more brown sugar.
   
   Bake in the oven until lightly browned and crispy on top, 35-40 minutes. Let cool and serve with whipped cream, cut into 5cm-thick slices.