Heat a small skillet over medium heat. Melt ¼ cup of the butter, and then add breadcrumbs.
Saute breadcrumbs in melted butter until toasty. Set aside.
Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.
Assemble Apple Strudel
Preheat oven to 400°F | 205°C.
Place one phyllo leaf on a kitchen towel and brush with melted butter. Sprinkle with about a tablespoon of breadcrumbs.
Place a second leaf on top and brush with butter again. Sprinkle with a tablespoon of breadcrumbs.Repeat until 6 leaves have been used.
Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
Lift towel and use it to help you roll up the strudel. Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.Repeat to make the second strudel. Bake the strudels at 400°F | 205°C for 20 to 25 minutes, until browned.
This recipe makes two large strudels. Wrapped tightly in parchment or plastic wrap, strudel may be stored at room temperature for up to 2 days. For longer storage, wrap it tightly and keep it in the refrigerator for up to 4 days.Strudel gets soggy quickly, so if you store it for more than a day, the pastry will lose its crisp texture.