we have a peeler/slicer/corer gizmo - so it's peel/quarter the slices.
150g white sugar (3/4 cup) + 2 T cinnamon
toss to coat add raisins / nuts (optional); allow to stand one hour
handful of raisins that have soaked over night. soak in water/white wine/brandy/bourbon - chef's choice.
while the apples are macerating preheat oven to 425'F / using a stone.
melt about 6 T butter; brush handy
for rolling/handling - plastic coated freezer paper
lay out the filo on the paper - one packet = 1/2 lb:
4-5 plies thickness - overlapped & glued together with butter
side to side, then two more extending the "length" - total of four panes buttered together.
drain the apple mix
spread apple mix on filo dough - not real close to the "sides"
pick up the freezer paper and start rolling the dough & filling into a log - buttering the outside as you you.
with baking sheet handy, finish the last "rolling" onto parchment paper.
I reserve 3-4 sheets for a final "swaddling" to make it pretty. tucked under.
butter top - optional drizzle with apple/cin juice - light sprinkle with granulated sugar.
the high oven temp helps "set" the dough, but turn it down to 350'F when you put the strudel in. I left it at 425'F and in about 6 minutes the top was too dark....