Peel, core, and thinly slice the apples to yield about 4 cups. Place the slices in a large bowl and immediately toss with the lemon juice to prevent browning.

Add the granulated sugar, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and cornstarch to the apples. Toss until the slices are evenly coated. If using raisins and nuts, fold them in now.

Let the mixture sit for 10 minutes so sugars dissolve and apples release a little juice; the cornstarch will start to bind the liquid.

Filo & Assembly

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the filo sheets and keep them covered with a slightly damp kitchen towel so they do not dry out. Have the melted butter and breadcrumbs ready.

On a clean work surface, lay one sheet of filo lengthwise. Brush the entire sheet lightly with melted butter. Sprinkle a thin, even layer (about 1 tablespoon) of breadcrumbs over the buttered sheet—this helps absorb juices and keeps the filo crisp.

Place a second filo sheet on top, brush with butter, and sprinkle breadcrumbs. Repeat until you have a stack of 4 sheets (or use all 8 for a thicker pastry, adjusting butter and breadcrumbs proportionally).

Arrange the apple filling in a line about 2–3 inches from one long edge of the filo stack, leaving a 1-inch margin at the ends. Do not overfill; leave room to roll.

Tuck the short ends of the filo in over the filling to enclose the ends. Using the long edge closest to the filling, carefully roll the filo over the apples to form a snug log. Place the seam-side down on the prepared baking sheet. If making two smaller strudels, divide filling and filo accordingly.

Brush the top and sides generously with melted butter. Mix the granulated sugar and 1/4 tsp cinnamon and sprinkle over the surface for color and flavor. Lightly score the top with a sharp knife (2–3 diagonal slashes) to allow steam to escape.

Bake in the preheated oven for 30–35 minutes, or until the filo is deep golden brown and crisp. Rotate the baking sheet halfway through for even browning.

Remove from oven and let the strudel rest on the baking sheet for 10 minutes to set the filling. Transfer to a wire rack if desired.

Dust the strudel with powdered sugar before slicing. Slice into 1–1.5 inch pieces and serve warm with vanilla whipped cream.

Vanilla Whipped Cream

Chill a medium bowl and whisk (or beaters) in the fridge for 10 minutes if possible—cold tools help cream whip faster.

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.

Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overbeat. Keep chilled until serving.