3 Granny Smith apples, peeled, cored and thinly sliced
¼ cup (50g) chopped walnuts
¼ cup (50g) golden raisins, chopped
½ lemon, zested and juiced
½ cup (60g) granulated sugar
1 teaspoon (4g) cinnamon
1/3 cup (50g) breadcrumbs
¼ teaspoon (1g) salt
1 tablespoon (15g) icing sugar
2 cups (236 ml) whipped cream (about 1 cup unwhipped)
Heat oven to 350F (176C).
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 and brush with melted butter. Lay a second sheet of phyllo on top offset from first sheet by 3inches (8cm) from one edge to create a 12x15-inch (30x38cm) rectangle. Continue buttering and layering offsetting back and forth with each new sheet to use up phyllo.
Sprinkle brown sugar down short side of phyllo 1-inch (2 1/2 cm) from edges to create a 6x10-inch (15x25cm) 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 over apples.
Starting at long edge of apple filling and using parchment to assist, roll strudel and position, seam side down on a rimmed baking sheet. Brush with remaining melted butter and score top with a knife to allow steam to escape.
Bake until golden and crisp, about 45 minutes. Cool 30 minutes before dusting with icing sugar and slicing. Serve dolloped with whipped cream.