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Melt
butter in a saucepan over medium heat. Add apples, water,
sugars, spices and Eau de Pomme. Cook until apples are soft,
stirring occasionally, about 10 minutes. Turn heat to low,
cover and cook another 10 minutes. Transfer apple mixture
to a blender and puree. Return the apple mixture to saucepan,
add currants and keep warm.
Remove
the phyllo dough from the freezer and let thaw at room temperature
for about 2 hours.
Heat
the oven to 400°. Carefully unwrap the phyllo dough, unroll
it and place on a sheet of plastic film. Immediately cover
the phyllo dough with another sheet of plastic film and place
a damp towel on top of the plastic film. This will keep the
phyllo moist while you prepare the strudel.
Place
another sheet of plastic film on the counter. Carefully lay
a sheet of phyllo dough on top of the plastic film. Brush
with melted butter. Continue to add the 9 remaining sheets
of phyllo, one at a time, brushing each layer with more melted
butter.
Place
half of the apple compote on top of the sheets of phyllo.
Carefully roll up the strudel, using the plastic film as a
guide. Brush the rolled strudel with more melted butter.
Carefully
place the strudel on a cookie sheet and bake in the oven for
20-25 minutes until golden brown and crispy.
Let
it cool for approximately 30 minutes before serving. Cut the
strudel into serving portions and serve with vanilla
ice cream.
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