Thaw:
1 package frozen phyllo dough

For the Filling — Whisk Together:
1/4  cup sugar
1  tablespoon apple juice concentrate
1  tablespoon lemon juice
1  tablespoon lemon zest, finely chopped
1/2  teaspoon ground cinnamon
1/4  teaspoon kosher salt or table salt
1/8  teaspoon ground nutmeg
Add:
1/3  cup golden raisins
Peel, Core, and Cut into 1/2– 3/4" Pieces: 3–4 Gala apples (2-1/2–3 cups) The best apples for strudel are varieties that keep their texture and flavor after baking — Gala, Jonathans, and Golden Delicious are my choices for this apple strudel. Baking just enhances their flavor and they won’t get mushy. Braeburns and Fuji are great for eating, but didn’t fare as well after baking.

For Layering Between Phyllo — Toast:
1/2 tablespoon unsalted butter
1/2 cup fresh bread crumbs from 1 slice of bread 
Remove from Heat and Toss with:
1/3  cup sugar
1/3  cup toasted, chopped walnuts
1  teaspoon ground cinnamon

For Brushing the Phyllo — Melt:
4  tablespoons unsalted butter, preferably clarified

1. Thaw phyllo dough overnight in the refrigerator. Preheat oven to 350°. For the filling, whisk together all the ingredients (except the raisins and apples) so the sugar dissolves; add the raisins. Peel and cube the apples, then toss in the raisin mixture (the lemon juice in it will prevent the apples from browning). Set aside, tossing occasionally.

2. Prepare the ingredients for between the layers of phyllo. First, pulse bread in a food processor until fine. Then melt butter in a skillet and add bread crumbs. Toast over medium-low heat until brown, stirring so crumbs don’t stick. Remove from heat and cool. Toss with sugar, walnuts, and cinnamon.

3. Roll back parchment and towels. Begin at corner to separate sheets. As you lift, run a hand between layers to gently separate and peel off top sheet. Place on parchment; roll towels back.

4. With one hand lightly anchoring the dough, begin at top third of sheet and gently brush (away from you) a thin coat of melted butter onto phyllo. Continue coating to cover entire sheet.

5. Sprinkle three heaping tablespoons of the bread crumb mixture over the buttered phyllo. Bread crumbs help absorb moisture given off by the baking apples, helping keep the dough crisp.

6. Place another phyllo sheet directly on top of prepared sheet; repeat steps 4 and 5. Continue repeating until there are 4 complete layers. It’s okay if a few nuts poke through while brushing.

7. Pick up handfuls of apple filling and let the juice drain through your fingers. Form a 3"-wide “apple mound” on one end of the layered phyllo. Be sure to leave a 2" margin on the one side and both ends.

8a. This step is important. You’re going to roll in one continuous movement. You might want to use your fingers to stuff and tuck, but don’t. Begin by lifting parchment up then forward.
8b. Continue rolling the paper forward without stopping. It may seem like the phyllo can’t enclose the filling without tucking and tightening—but it can. Just keep moving forward.

8c. Once the filling is fully enclosed, you can gather the paper up for better control. Don’t worry if the strudel is loose or lopsided, it’ll be fine. Just leave it alone or it could crack.

8d. Complete the roll to the end of the phyllo sheets — they need to be under the strudel. Go ahead and replace any apples that may have tumbled out. The filling will stay in place during baking.

9. To transfer, hold cookie sheet even with counter and gently pull the roll onto the pan; tear off excess parchment paper. Brush outside of the roll with melted butter — there will be just enough left from the layering. Bake about 35 minutes, or until golden.

10. Cool strudel on the cookie sheet 10 minutes. Use an electric or serrated knife for slicing the strudel so you don’t crush the layers. Trim off ends first, then slice at an angle into 1 1/2"-wide slices. Sprinkle with powdered sugar; serve with whipped cream. 

Nutritional Information per Serving: Calories 302; Total Fat 14(g); Calories from Fat 40%; Sodium 182(mg); Carbohydrates 45(g)