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Viennese strudel with a spiced apple and raisin filling rolled in shatteringly thin pastry. Buttered phyllo makes it achievable on a weeknight.
Peel, core and slice the 5 apples thinly. Toss with the 0.4 cup sugar, the cinnamon, the 80 g raisins, the chopped walnuts and the juice and zest of the lemon, then leave for 10 minutes.
Fry the 60 g breadcrumbs in 2 tablespoons of the butter over medium heat for 3 minutes until golden. They sit under the apples and soak up the juice so the pastry stays crisp.
Heat the oven to 190°C. Melt the remaining butter. Lay a sheet of phyllo on a clean towel, brush it with butter and stack 6 sheets this way, keeping the rest covered so they do not dry out.
Scatter the crumbs along the long edge leaving a 5 cm border, pile the apples on top and drain off any liquid in the bowl. Fold the short sides in and use the towel to roll it up into a tight log.
Lift the strudel seam side down onto a lined tray, brush all over with butter and bake for 35 to 40 minutes until evenly golden and crisp.
Cool for 15 minutes so the filling sets, dust with the powdered sugar and cut into thick slices with a serrated knife.
