• Adjust oven rack to lower-middle position; heat oven to 475 degrees.

Filling Preparations

• Combine Raisins and Apple Juice in a small microwave-safe bowl; cover tightly with plastic wrap and microwave on high until simmering, about 1 minute. Let stand, covered, until needed.
• Melt 1 tablespoon butter in a small skillet over medium heat. When foaming subsides, add Bread Crumbs and cook, stirring constantly until golden brown, about 2 minutes. Transfer bread crumbs to a large bowl.
• Drain off and discard any remaining liquid from Raisins. Then toss Apples, Raisins, 1/4 cup Granulated Sugar, Walnuts, Cinnamon, Salt, and Lemon Juice in with the Brad Crumbs to combine. Mix well with a heavy spoon.

Assembly Instructions

• Melt the remaining 5 tablespoons of Butter in a small bowl. Be ready with a soft-bristled Pastry Brush to apply Butter to each Phyllo sheet. (Extra Butter may be needed.)
• Be very gentle when handling Phyllo sheets. They are very fragile and tear very easily. Each tear may become a crack in the finished Strudel.
• Place a sheet of parchment paper larger than the Phyllo sheets on your work surface with the long edge toward you. Lightly sprinkle Sugar on Parchment. Place a single Phyllo sheet on parchment and brush lightly with melted Butter.
• Sprinkle with Sugar and add another sheet of Phyllo. Butter as before.
• Repeat until you have buttered the last of five or six sheets.
• Place filling in a 3" wide strip about 2 1/2" from the near edge and 2" from each side of the top Phyllo sheet.
• Fold short ends of Phyllo over filling. Fold end closest to you over filling.
• Roll loosely, using the parchment to assist in rolling. Leave roll on the paper, seam side down and transfer (paper and all) to a baking sheet.
• Brush with Butter and sprinkle the top of the roll with Sugar.
• Cut four 1-inch vents into the top of Strudel for steam to escape.
• Bake until golden brown, 10 – 12 minutes. Watch carefully. The roll will brown quickly. Cool in the baking sheet on a wire rack until warm, about 40 minutes.
• Place Powdered Sugar in a fine-mesh strainer and dust Strudel. Using 2 large spatulas, transfer the Strudel to a platter or cutting board; cut into slices with a serrated knife; and serve.
• Optionally, top with Whipped Cream or serve beside a scoop of Ice Cream.