1. For the apples: Cut each peeled and cored apple into 8 wedges. In a bowl, toss them in the ½ cup sugar, cover and let them sit overnight in the refrigerator. This allows the water to come out of the apples so that the strudel filling is not so wet when baking.
2. For the strudel: preheat your oven to 375 degrees. Prepare a parchment lined sheet tray. Drain the sugared apples from the syrup. In a bowl, combine the apples, cornstarch, brown sugar, cinnamon, and nutmeg.
3. For the almond cream: in a mixer cream the butter and sugar together to combine. Add egg to emulsify and combine. Add the almond flour, all-purpose flour, and salt. Stir to combine.
4. To assemble: have your apple filling ready and almond cream ready. Combine the almond flour and granulated sugar together and have in a small bowl ready for assembly.
5. Take one phyllo sheet and lay on a piece of parchment paper larger than the sheet of dough. Brush the dough with butter all over (don’t skimp on the butter), then sprinkle the buttered dough with the almond sugar mixture. Repeat this 5 more times, so that you have 6 layers of buttered and sugared phyllo sheets.
6. Next spread the almond cream, using an offset spatula onto one edge of the long side of the dough about 4 inches wide evenly. Take your apple filling and place over the almond cream in a mounded line. Use the parchment paper to assist in rolling up the phyllo sheets like a jelly roll. Place strudel on the prepared baking sheet. Brush with more butter and sprinkle with more sugar.
7. Bake in the oven for 35-45 minutes, or until golden brown.
8. Allow strudel to cool from the oven for 15 minutes. Dust with powdered sugar if you like. Slice and serve with whipped cream or vanilla ice cream. \