Ingredients:
1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled and cut into small cubes
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets of filo*, covered with a dampened kitchen towel
confectioners' sugar for dusting the strudels
 

Directions:

1. In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring,
   until they are golden and transfer them to a large bowl.
2. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well.
3. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the filo, and brush the filo lightly with some of the remaining butter, melted.
4. Layer 5 more sheets of the filo over the first sheet in the same manner, brushing each sheet lightly with
   some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving
   a 2-inch border at each end.
5. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam
   side down, fold the ends under to enclose the filling.
6. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining
   melted butter.
7. Make another strudel with the remaining filo, melted butter, and apple filling in the same manner and
   transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375°F. oven for 35 to 45
   minutes, or until they are golden, and let them cool to warm in the pan on the rack.
8. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the
   confectioners' sugar.