• Defrost Fillo according to package directions.

Filling

• Peel, core, and chop the apples then add to a large bowl. Microwave for two minutes to par-cook the apples and release some of the juices.
• Add sugar, flour, lemon zest and juice, ½ tsp. cinnamon, ½ tsp. cardamom, ginger, salt, and nutmeg to the apples. Stir to combine. Set aside.
• Meanwhile, grind the walnuts (if using) in a food processor and mix in the remaining ¼ teaspoon of cardamom and ¼ tsp. of cinnamon. Set aside. 
• Strain excess liquid from the apples and reserve for basting.
• Stir breadcrumbs and raisins (if using) into the apple mixture. 

Assembly

• Melt the butter in a small, heavy-bottomed saucepan over low heat. Do not stir. Skim off the milk solids that float to the surface and set the remaining butter aside.
• Unwrap the fillo dough and cut it into two manageable sections.
• Some brands come in smaller portions already, while others, like this Kontos brand, come in 14″ X 18″ sheets. After cutting them in half, you should end up with two 14″ X 9″ sections.
• (Roll up half of the fillo sheets for another time, making sure they are sealed in the plastic and store in the freezer.)
• Preheat oven to 350-degrees F.
• Cover fillo sheets with plastic, or parchment paper, followed by a damp washcloth to keep the sheets from drying out.
• Place another large sheet of parchment paper next to the sheets of fillo dough. This will be used to assemble the apple strudel.
• Place a sheet of fillo on the parchment paper and brush with butter. Sprinkle with 1 tablespoon finely ground walnuts.
• Dust with powdered sugar. Continue these steps until you have used up ½ of the sheets (approximately 8 to 10 sheets).
• Generously brush the last sheet of fillo dough with butter.
• Pile half of the apple mixture on the fillo dough close to one edge, leaving a 2″ border from the top, bottom, and one of the sides.
• Lift up on the parchment paper to fold the top, bottom, and side with the 2″ border over the apple filling. Generously baste with the reserved apple juices.
• Continue rolling the dough over the filling until you have a tight package.
• Brush the top with additional apple juices and butter.
• Using a spatula, place the strudel on a pan lined with parchment paper. Bake for 25 to 30 minutes or until brown and crispy.
• While the first strudel is cooking, assemble the second strudel using the remaining ingredients.
• Cool for at least 15 minutes before slicing. Sprinkle the baked strudel with powdered sugar before serving.