Combine the raisins and brandy and let stand overnight. If you don't want to use brandy just let the raisins sit in warm water for about 15 minutes before using them. Drain the raisins before adding them to the strudel.

Sprinkle the lemon juice over the grated apple. Add the sugar, flour, cinnamon and nutmeg. Mix well and set aside.

Place 2 sheets of phyllo pastry on a damp towel, keeping the remaining pastry covered. Brush the pastry with 1 tablespoon of melted butter and sprinkle evenly with 1/4 cup of bread crumbs. Top with another sheet of pastry, brush with butter and sprinkle the bread crumbs. Repeat with the remaining pastry sheets.

Drain the apple mixture. Spread the apple mixture over the bread crumbs, leaving 3/4 inch border on the narrow ends and a 1 inch border on 1 wide end. Sprinkle with the raisins and spices.

Starting at the wide end without a border, roll up jelly roll fashion, and place on a greased cookie sheet, seam side down and tuck the ends under. Brush with 2 tablespoons of melted butter. Cut 1/4 inch deep slashes, about 1 inch apart, diagonally across the top.

Bake at 375°F for 40 minutes or until golden brown. Sprinkle with powdered sugar.