1. Preheat Oven 350 degrees F.
2. Place the apples, dried apricots, raisins, sugar, cornstarch, cinnamon, and water in a frying pan.
3. Cook until the mixture thickens; this will only take a minute or two.
4. Remove from the pan and place in a bowl; add the vanilla, stir and cool completely
5. Place the walnuts and breadcrumbs in a food processor and give a few good chops

To Assemble the Strudel:

1. Place a sheet of phyllo dough on a dry, clean towel; keep the remaining phyllo dough covered with a damp towel.
2. Reserve 1 tbs. of butter.  Lightly brush with a little bit of the butter; top with another sheet of phyllo dough and again brush with a bit of butter and sprinkle with about 1 tbs. of the walnut/breadcrumb mixture. Repeat using all of the breadcrumb/walnut mixture and butter ending with the phyllo.
3. Spoon the apple mixture over the phyllo, leaving a 2 inch border.
4. Using the towel; lit the edges and starting at the wide end, roll the strudel “jelly-roll style”, trying to roll it tight, enclosing the filling.
5. Place the roll seam-side down, on a baking sheet; brush the top with the remaining butter.
6. Bake 40 – 45 minutes or until a beautiful golden color is achieved.
7. Let cool for a few minutes then remove from pan. Dust the top with Confectioner's sugar once cooled before serving.