To plump Raisins: Put raisins in boiling water and let sit 15 minutes, then drain. Mix together in a large bowl the raisins, nuts, apples, sugar, lemon juice, zest and spices. Have the butter and bread crumbs ready. Preheat the oven to 400 degrees. Spread a towel or a couple of sheets of waxed paper on a counter. Working quickly to keep the phyllo from drying out and keeping the remaining sheets covered with a damp towel, place one sheet at the towel long side across. Quickly brush it with some of the melted butter, stroking in one direction to minimize inevitable tears. Place the second sheet about an inch below the first, and brush it with more butter. Continue to overlap the sheets of phyllo, brushing each with butter, to make a rectangle about 22 x 14 inches. Scatter the bread crumbs over the phyllo, leaving a 3-inch border all around. Spread the apple mixture evenly over the bread crumbs. Fold over the border of two short sides on top of the filling, then fold over the longer sides. Lifting the towel to help you, roll up the filling along the long side to make a bundle about 16 x 4 x 2 inches. With spatulas, transfer it seam-side down to a buttered baking sheet or jelly-roll pan. Brush the top and ends with the remaining butter and bake until golden brown, 25 to 30 minutes. Let it cool somewhat on the sheet. Dust the strudel with confectioners sugar, and serve still warm with lightly sweetened whipped cream. NOTES : Ready-made phyllo sheets, although not authentic, substitute well for strudel dough and make the traditional Austrian desert possible without a long days labor. Have all the filling ingredients ready before you take out the phyllo, and take care to keep the sheets from drying by covering them with damp cloths. Posted to RecipeLu by Marie Smith [email protected] on Jan 24, 1998.