In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple. Divide package of phyllo into half (each half makes one strudel). Brush each sheet of pastry with melted butter. Top with another sheet of pastry and repeat until half of phyllo is used. Sprinkle lightly with additional breadcrumbs.
These days, busy bakers often replace homemade dough with store-bought puff pastry when making apple strudel. But for this apple strudel, I used a few sheets of phyllo dough, which, once baked, turn nice and crispy…the perfect crust for a light and tasty apple strudel.
In medium mixing bowl place apple, raisins, apple pie spice, granulated sugar, lemon peel, cornstarch; toss to combine. On clean surface unroll one sheet of phyllo dough. Cover remaining sheets with plastic wrap and set aside. With a pastry brush, brush one teaspoon margarine over the unrolled sheet of phyllo dough.
To assemble the phyllo dough, work right in your sheet pan that you will use to bake the strudel, that way you don't have to risk breaking the strudel when transferring. 4. If you don't have enough juice from your apple filling to brush the phyllo sheets, simply use extra virgin olive oil.