Preheat the oven to 350 degrees F.

Combine apple juice and raisins in a small bowl.

Let the mixture sit for 15 minutes to plump the raisins.

Peel, core, halve, and thinly slice the apples.

In a saucepan, combine the sliced apples, brown sugar, and 1/2 cup water.

Bring the apple mixture to a simmer.

Cook until the apples soften and break down, stirring occasionally.

Remove the saucepan from heat and let the apple mixture cool.

Combine ground cinnamon, granulated sugar, and chopped pecans in a bowl.

Melt 2 to 4 tablespoons of butter.

Lay out one sheet of phyllo pastry on a clean surface.

Brush the phyllo sheet with melted butter.

Sprinkle the buttered phyllo sheet with the nut-sugar mixture.

Place another phyllo sheet on top of the buttered and sugared sheet.

Repeat the buttering and sugaring process until all 7 phyllo sheets are stacked.

On the last buttered sheet, spread the cooled stewed apple mixture in a horizontal line.

Leave a 1-inch border on each side of the phyllo sheet.

Carefully roll the phyllo pastry away from you, creating a log shape.

Close the ends of the log by pressing with your fingers.

Brush the top of the rolled pastry with melted butter.

Sprinkle extra brown sugar on top of the buttered pastry.

Place the strudel in the preheated oven.

Bake for 35 to 40 minutes, or until the strudel is lightly browned and crisp.

Remove the baked strudel from the oven and let it cool slightly.

Cut the strudel into 2-inch slices.

Serve the apple strudel with whipped cream.