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For the Strudel:
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Preheat the oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds.
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Let sit for 15 minutes.
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Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
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Remove the phyllo dough from the box, unfold, and cover with a damp towel.
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Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
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Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
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Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border.
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Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.
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Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
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Transfer to the prepared baking sheet.
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Brush the top with melted butter and sprinkle with granulated sugar.
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Bake for 30 minutes, until golden brown.
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Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
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Pass warm caramel sauce, to drizzle over the strudel.
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For the Glaze:
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Mix ingredients thoroughly.
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*Cook's Note: If too thick add a little bit of milk.
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21
If too thin add a little bit of confectioners' sugar.
