Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the apples: place sliced apples in a large bowl and toss with lemon juice, sugar, cinnamon, vanilla, raisins, nuts, and lemon zest. Let sit 10 minutes to macerate.

Lightly sauté the apple mixture (optional but recommended): melt 1 tbsp butter in a skillet over medium heat, add the apple mixture, and cook 4–6 minutes until apples soften slightly and some juices release. Let cool for 10 minutes.

Toast breadcrumbs: melt 1–2 tbsp butter in a small pan, add breadcrumbs and toast until golden, stirring for about 2–3 minutes. Cool.

Layer the phyllo: place one sheet of phyllo on a clean towel or parchment, brush with melted butter, and layer another sheet on top. Repeat until you have 4–6 layers.

Sprinkle the toasted breadcrumbs along the lower third of the layered phyllo, leaving a 1-inch margin at the edges.

Add filling: mound the cooled apple mixture along the breadcrumb strip in a line lengthwise.

Roll the strudel: fold in the short edges slightly, then carefully roll from the filled edge to form a tight log. Place seam-side down on the prepared baking sheet.

Brush with butter: generously brush the top with remaining melted butter.

Bake: place in the oven and bake for 35–45 minutes until the pastry is deep golden and crisp.

If the top browns too quickly, tent loosely with foil after 25 minutes.

Let strudel cool 10–15 minutes before dusting with powdered sugar and slicing.

Serve warm with vanilla ice cream or whipped cream if desired.