3 Granny Smith apples, peeled, cored and thinly sliced
1/4 cup (50 grams) chopped walnuts
1/4 cup (50 grams) golden raisins, chopped
1/2 lemon, zested and juiced
1/2 cup (60 grams) granulated sugar
1 teaspoon (4 grams) cinnamon
1/3 cup (50 grams) breadcrumbs
1/4 teaspoon (1 gram) salt
1 tablespoon (15 grams) icing sugar
2 cups (236 milliliters) whipped cream (about 1 cup unwhipped)
Heat oven to 350°F (176°C).
Lay a piece of parchment paper that is slightly bigger than the phyllo sheets out on a clean work surface. Lay one sheet of phyllo down onto the parchment paper and brush with melted butter. Lay a second sheet of phyllo on top, offset from the first sheet by eight centimeters from one edge to create a 30x38 centimeter rectangle. Continue buttering and layering, offsetting back and forth with each new sheet to use up all the phyllo sheets.
Sprinkle brown sugar down short side of phyllo, 2 1/2 centimeters from edges to create a 15x25 centimeter strip. Top with apples and scatter with walnuts and raisins. Drizzle with lemon juice.
Combine lemon zest, granulated sugar, cinnamon, breadcrumbs and salt in a small bowl. Sprinkle mixture over apples.
Starting at long edge of apple filling and using parchment to assist, roll strudel and position, and seam side down on a rimmed baking sheet. Brush with remaining melted butter and score the top with a knife to allow steam to escape.
Bake until golden and crisp, about 45 minutes. Cool for 30 minutes before dusting with icing sugar and slicing. Serve dolloped with whipped cream.