In a food processor, blend the apple pie fillings till you get a chunky apple sauce texture – 2-3 minutes. 

On a large baking sheet lined with parchment paper, coat the pan with some of the melted plant butter.

Then using one sheet at a time of the phylo doughc crinkle into a loose ball and press down into the pan. Repeat until the full pan is covered with the balls of phylo. 

Then spread the the apple pie filling mixture over the layer of phylo. Garnish with raisins on top.

Then using the rest of the phylo sheets crinkle more balls and cover the apple pie filling mixture completely with a layer of phylo balls.

Brush on the rest of the melted plant butter onto the top layer of phylo getting into the nooks and crannies. 

Mix the sugar and cinnamon together in a bowl

Then generously sprinkle the mixed sugar and cinnamon mixture over everything. 

Bake on 400F for 25-30 minutes till golden brown. 

Let cool slightly and serve.

You can refrigerate this and reserve by reheating (no cover) the apple strudel in a 400F oven for 5 minutes till the tops gets toasty. You can even add more sugar and cinnamon before toasting.