Directions

1. Heat oven to 375 degrees F and line a baking sheet with parchment.
2. Toss apples, raisins, sugar, cinnamon, lemon juice, and salt; let stand 10 minutes.
3. Lay one phyllo sheet on a clean towel and brush lightly with butter. Stack remaining sheets, brushing each layer with butter.
4. Scatter toasted breadcrumbs over the phyllo, leaving a 2-inch border.
5. Spoon the apple filling along one long side, draining off excess liquid.
6. Use the towel to roll the strudel into a log, tucking the ends under.
7. Transfer seam-side down to the baking sheet and brush with more butter.
8. Bake 28 to 32 minutes, until deeply golden and crisp.
9. Cool 15 minutes, dust with powdered sugar, and slice with a serrated knife.