For the cake, it is better to choose softer apples, because when baking they softens and then melt in the mouth. Winter apples are harder, they are better kept in cellars, of course, but can be a little too crispy and hard for this cake.

Add cinnamon, vanilla sugar and white sugar. Add the raisins, you can soak them in hot water before, the raisins will become softer. Stir well and set aside.

Melt the butter. Take the Phyllo Dough. If the Phyllo Dough is frozen, thaw it half an hour before baking. It is important that the dough does not stick together. Never unwrap it. Cover with a towel to prevent it from drying out too quickly.

Place a few tablespoons of melted butter on a sheet of Phyllo Dough, spread it over the entire surface of the Phyllo Dough. Sprinkle with two tablespoons of white sugar. Repeat the same with the remaining leaves of the Phyllo Dough. Keep a few tablespoons of butter.

After assembling all the leaves of the Phyllo Dough, place the apple filling on one side of them with a long strip: leave about 2-3 cm from one edge, place the filling about 5 cm wide strip.

Start rolling the dough from the narrower edge of the rest of the dough, roll the dough all the way.

Place the future cake on a baking sheet lined with parchment paper. Sprinkle the surface of the cake with the remaining butter and sprinkle with brown sugar.

Bake for about 30 minutes in an oven preheated to 180 degrees. After removing, sprinkle with powdered sugar. Taste when the Apple Strudel in Phyllo Dough is still warm with vanilla ice cream or vanilla sauce.