Sweet cabbage strudel

For the filling:
In a large skillet, melt butter. Add cabbage and saute until tender. Add salt and sugar and stir to dissolve.
Add raisins and cook a few minutes to reduce and thicken any juices. Stir in 1/4 cup toasted walnuts. Spread on a parchment-lined sheet pan to cool completely.

To assemble the strudel:
Heat oven to 375 degrees. Place 1 sheet filo dough on a parchment-lined baking pan. Brush with butter. Sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place 1 sheet filo dough on top of the filling, brush with butter and sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place remaining 1 sheet filo dough on top of filling and brush with butter. Reserve any remaining butter and last 1/3 sugar and walnuts for the top.
Turn the pan so short end of filo is closest to your body. Spread cooled cabbage filling 2 inches from top and sides, but all the way to the edge closest to you.
Using the parchment paper to help you lift, roll the strudel away from you, encasing the filling and forming a cylinder. Move the strudel, seam side down, to the center of the parchment paper and tuck in the strudel ends.
Brush entire surface with remaining melted butter, sugar and walnuts. Bake until golden brown, about 30 minutes. Let cool 15 minutes on the pan.
Using a serrated knife, carefully cut into 8 pieces and serve warm. Garnish with an edible flower, if desired, whipped cream, or a sprinkle of confectioners' sugar.