3 tart green apples, peeled, cored, and thinly sliced
1/4 cup chopped walnuts
1/4 cup yellow raisins, chopped
½ lemon, zested and juiced
1/2 cup white sugar
1/3 cup plain breadcrumbs
1/4 teaspoon salt
Preheat your oven to 350ºF and lay a piece of parchment paper that is slightly bigger than your phyllo sheets out on a clean work surface. Lay one sheet of phyllo down onto the parchment and lightly brush it with some melted butter. Lay a second sheet of phyllo on top and continue buttering and layering until all of the phyllo has been used, being sure to butter the top of the final sheet of phyllo.
Evenly sprinkle the brown sugar down one side of the phyllo square then layer the apples evenly over top of the brown sugar. This strip should run down just the one side of the phyllo and be about 13 centimeters wide.
Scatter the apples with the chopped walnuts and raisins and drizzle the top with the lemon juice. In a small bowl, combine the lemon zest, white sugar, breadcrumbs, and salt then sprinkle over the apples.
Using the parchment to assist, roll the strudel up jellyroll style starting at the apple side. Flip the strudel so that it is seam side down onto your parchment then transfer everything to a rimmed baking sheet. Give the strudel a final brush with the remaining melted butter and slice a few slits in the tip to allow steam to escape.
Bake the strudel for 45 minutes or until golden brown and crisp. Allow it to cool and serve with a dusting of powdered sugar.