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Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a baking tray with baking parchment.
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Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.
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Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.
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Pile the filling along the length of the pastry along one side about 2-3cm from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
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Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.
