Quicker Apple Strudel

1. Adjust oven rack to lower-middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Combine raisins and Calvados in small bowl, cover, and microwave until simmering, about 1 minute. Let sit, covered, until needed.
2. Toast bread crumbs with 1 tablespoon melted butter in 8-inch skillet over medium heat, stirring often, until golden brown, about 2 minutes; transfer to large bowl.
3. Drain raisins, discarding liquid. Add raisins, apples, walnuts, if using, 1⁄4 cup granulated sugar, lemon juice, cinnamon, and salt to bowl with bread crumbs and toss to combine.
4. Place large sheet of parchment horizontally on work surface. Lay 1 sheet of phyllo on left side of sheet of parchment, then brush with melted butter and sprinkle with 1⁄2 teaspoon sugar. Place another sheet of phyllo on right side of parchment, overlapping sheets by 1 inch, then brush with butter and sprinkle with 1⁄2 teaspoon sugar. Repeat with remaining 8 sheets of phyllo, brushing each layer with butter and sprinkling with sugar. Mound filling along bottom edge of phyllo, leaving 2-1⁄2-inch border on bottom and 2-inch border on sides. Fold dough on sides over apples. Fold dough on bottom over apples and continue to roll dough around filling to form strudel.
5. Gently transfer strudel, seam side down, to prepared baking sheet; brush with remaining butter and sprinkle with remaining 1 teaspoon sugar. Cut four 1-1⁄2-inch vents on diagonal across top of strudel and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Transfer strudel with baking sheet to wire rack and let cool until warm, about 40 minutes.
6. Dust with confectioners’ sugar before serving; slice with serrated knife and serve warm or at room temperature.

Do not thaw the phyllo dough in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. If the phyllo sheets have small cuts or tears in the same location, flip the alternating sheets of phyllo when assembling the strudel in step 4, so that the cuts will not line up and cause a weak spot in the crust. To make fresh bread crumbs, pulse 1 slice white sandwich bread (with crust) in a food processor to fine crumbs, about 6 pulses; you will have 1 cup fresh bread crumbs. Serve the strudel warm with TANGY WHIPPED CREAM or WHIPPED CREAM; if you choose to make the tangy whipped cream, make it before starting the strudel because it must stand at room temperature for about 1-1⁄2 hours before serving.

PEAR STRUDEL
Substitute 2 tablespoons Poire Williams or other pear liqueur for Calvados and 1-1⁄2 pounds Bosc pears for apples. Increase lemon juice to 2 teaspoons.

ASSEMBLING APPLE STRUDEL
1. Brush 1 sheet of phyllo with melted butter and sprinkle with sugar. Place another sheet of phyllo next to it, overlapping sheets. Brush with more butter and sprinkle with sugar. Repeat this process 4 times.
2. Mound filling along bottom edge of phyllo, leaving 2-1⁄2-inch border on bottom and 2-inch border on sides.
3. Fold dough on sides over apples. Fold dough on bottom over apples and continue to roll dough around filling to form strudel.
4. After strudel has been assembled and rolled, gently lay it seam side down on prepared baking sheet.