Peel the apples, and then take away the core. Cut the apples in to long pieces.
Fry the apples in a frying pan together with the butter, cinnamon, sugar and 2/3 of the bread crumbles.
Add the walnuts and the raisins in the frying pan, and let it rest for five minutes.
Preheat the oven at 200 degrees Celsius.
Whip the egg in a small bowl.
Roll out the phyllo pastry on a baking paper, and brush the pastry with egg.
Place the apple filling on the dough, make sure to leave approx 5 cm on the sides free of filling. Roll the phyllo pastry from the short side and press together the sides. Make sure the seam is on the bottom.
Brush the strudel with egg and sprinkle the rest of the bread crumbles on top of it.
Place the strudel in the lower part of the oven for approx forty minutes, or until the surface is golden brown.
Take out the apple strudel from the oven and let it cool down. Serve it together with some vanilla cream or vanilla whip cream.