Step 1

In a large bowl, stir together the raisins and brandy. Set aside to allow the raisins to plump, stirring occasionally. In a food processor, process the bread to fine crumbs, about 30 seconds; set aside. In a small bowl, whisk together the white sugar, cinnamon and nutmeg.

Step 2

In a 10-inch skillet over medium, toast the pine nuts, stirring, until fragrant and lightly browned, 3 to 4 minutes. Transfer to a small plate and set aside. In the same skillet over medium, melt the butter. Pour 113 grams (½ cup) into a small bowl or liquid measuring cup; set aside for brushing. To the butter remaining in the skillet, add the breadcrumbs and cook, stirring, until golden brown, 3 to 5 minutes. Remove from the heat and stir in 2 tablespoons of the sugar mixture; set aside to cool.

Step 3

To the bowl with the raisins, add both apples, the orange zest and juice, and the toasted nuts. Add 143 grams (⅔ cup) of the sugar mixture and toss. Reserve the remaining sugar for sprinkling between the phyllo layers.

Step 4

Heat the oven to 375°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray, then line it with kitchen parchment. Mist again with cooking spray.

Step 5

Divide the phyllo sheets into 2 equal stacks, then cover each with plastic wrap and a damp kitchen towel to prevent drying. Lay a large (roughly 12-by-16-inch) sheet of kitchen parchment on the counter with a short side nearest you. Working with 1 stack of phyllo at a time, center 1 phyllo sheet on the parchment about 2 inches in from the edge and with a long side facing you (it’s OK if the ends of the phyllo sheet extend past the parchment); keep the remaining phyllo covered. Lightly brush the phyllo with melted butter. Place a second phyllo sheet overlapping the first sheet by about 4 inches, creating a square measuring about 13 by 13 inches. Lightly butter the second sheet. Sprinkle the phyllo square evenly with ½ teaspoon of the remaining sugar mixture. Continue layering, buttering and sugaring in the same way until the first stack of phyllo is used.

Step 6

Using a slotted spoon or your hands, scoop up half of the apple mixture, letting the juices fall back into the bowl, then mound the mixture onto the area of phyllo nearest you and sprinkle with half of the breadcrumbs. Distribute in an even layer across the center of the lower half of the phyllo square, leaving a 3-inch border along the bottom edge and 2-inch borders on each side.

Step 7

Fold the phyllo border at the bottom over the apples. Lift up the edge of the parchment and use it to help start the roll; gently roll away from you, compacting the apples and forming a log about 4 inches in diameter. Tuck the open ends under the strudel and, using your hands, carefully transfer it to one side of the prepared baking sheet, leaving room for the second strudel. Brush the strudel with butter. Using the same sheet of parchment, repeat the process with the remaining ingredients to form a second strudel; you should, however, have about 2 tablespoons melted butter left for brushing during baking. Place the second strudel on the baking sheet and brush it with butter; bake for 30 minutes. Meanwhile, if the butter has hardened, remelt it.

Step 8

Remove the baking sheet from the oven and lightly brush the strudels with butter. Return to the oven, rotating the baking sheet 180 degrees. Bake for another 10 minutes. Butter the strudels and rotate the pan once more. Bake until deep golden brown, another 10 to 12 minutes.

Step 9

Transfer the baking sheet to a wire rack and brush the strudels with any remaining butter. Cool for at least 30 minutes; the outer layers of phyllo will crack and split during cooling. Using a wide metal spatula, transfer to a cutting board or platter. Serve warm or at room temperature. Just before serving, dust with powdered sugar. Using a serrated knife, cut into 1½-inch slices.