I grew up with this recipe and at first we made the dough from scratch and then discovered that phyllo can work too!
Preheat oven to 400 F.
In a saucepan over medium heat, melt a ¼ cup of the butter and combine with breadcrumbs.
Stir until breadcrumbs are lightly browned, remove from saucepan and cool.
Prepare 2 x 4 sheets of phyllo, spreading each layer of phyllo with melted butter.
Sprinkle each set evenly with buttered breadcrumbs, leaving an inch on either side without breadcrumbs, as this will be folded in once the strudel is rolled up.
In a bowl, mix almonds, sugar, cinnamon, raisins and apples (just before putting on phyllo or the sugar will draw out too much of the liquid from the apples).
Spread mixture evenly over both sets of phyllo.
Fold in the 1” sides and roll up strudel from the bottom.
Place on cookie sheet covered with parchment and repeat.
Brush strudels with melted butter and bake for 15 to 20 or until golden brown. Cool and slice. Serve with whipped cream, crème fraîche or Liberté lemon yogurt.
Prepare phyllo sets on a towel for easier rolling up of the strudel.