Peel, core, and slice the apples. Toss in a bowl with the juice of half a lemon.
Melt the stick of butter.
Preheat to 350F.
Prepare your surface with a clean towel. Take one sheet of phyllo dough, place it on the towel, and brush with melted butter. Cover the unused phyllo with a damp towel between use.
Top with another sheet of phyllo dough, and brush with melted butter. Repeat until you have 6 sheets stacked.
Add 1/4 cup of apricot jam to the bottom 4-inches of the phyllo dough. Stack the apple slices across the bottom of the phyllo dough on top of the jam.
Top with 3 tbsp brown sugar and 1 tsp of cinnamon.
Using the towel, roll the phyllo until you have a closed parcel. Transfer to your baking tray seam side down.
Cut slits across the top ~1 inch apart. Brush with melted butter or egg wash. Mix 1 tbsp sugar with 1/4 tsp cinnamon and sprinkle on top.
Bake 30-35 minutes until golden brown and flakey.
To reheat already baked strudel, place it on a baking sheet and pop it in the oven on a low heat for around ten minutes.Cover your unused phyllo dough with a damp towel between uses so it doesn’t dry out.The pastry browns better when brushed with egg wash, but butter is a great egg-free option.