This is pure strudel, a word that literally translates as layers of dough rolled around a fruit filling. We call for frozen phyllo dough as a time saver, and also for its ease of use and great, flaky texture. Phyllo dries out easily so make sure to keep your unused stack of dough covered with plastic wrap and a damp kitchen towel while assembling the outside of the strudel. Once out of the oven, take care when cutting the slices. Any phyllo that flakes off can be added back to the slice when serving, and add a drizzle of sauce to the plate, too, for a pretty presentation.
