Serves: 8

Ingredients:

Directions:

For the Strudel:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a small bowl, pour the apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a plastic bag. Place 1 sheet of phyllo on the work surface and brush lightly with melted
butter. Sprinkle lightly with plain breadcrumbs. Repeat with the remaining sheets, brushing each with melted butter and dusting with breadcrumbs,
stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack
to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam
is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle
over the strudel.

For the Glaze:

Mix ingredients thoroughly.