In a large bowl, toss apples with granulated sugar, lemon zest and juice, cinnamon, ginger, and ⅛ teaspoon salt.

Cover and microwave for about 2 minutes, stirring once halfway through. Let sit, covered, for 5 minutes.

Transfer apples to a colander set over a second large bowl and let drain, reserving liquid.

Return apples to the original bowl and stir in raisins and panko bread crumbs.

Spray a rimmed baking sheet with vegetable oil spray and stir the remaining ⅛ teaspoon salt into melted butter.

Place a 16½ x 12-inch parchment sheet on the counter, with the long side parallel to the counter’s edge.

Lay one phyllo sheet on the parchment, also parallel to the edge.

Using a fine-mesh strainer, dust with 1½ teaspoons confectioners' sugar.

Lightly brush with melted butter.

Repeat with six more phyllo sheets, confectioners' sugar, and melted butter, stacking each layer.

Arrange half of the apple mixture in a 2½ x 10-inch rectangle, positioned 2 inches from the bottom and 2 inches from the sides of the phyllo.

Fold the phyllo over the filling from the bottom, then fold the sides over.

Brush the folded sections with reserved apple liquid.

Fold the top edge over the filling, ensuring a 1-inch overlap. Press firmly to seal.

Transfer the strudel to one side of the baking sheet, seam side facing the center.

Lightly brush the top and sides with half of the remaining apple liquid.

Repeat the process to make a second strudel, placing it on the other side of the baking sheet.

Bake for 27 to 35 minutes, rotating the sheet halfway through baking, until golden brown.

Immediately transfer to a cutting board and cool for 3 minutes.

Slice each strudel into thirds and let cool for at least 20 minutes.

Serve warm or at room temperature, dusting with additional confectioners' sugar.