Pour 1 cup hot water over raisins; let stand 20 minutes. Drain raisins; set aside.
Stir together apple wedges, 1 cup sugar, orange rind, and vanilla extract.
Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring occasionally, 15 to 20 minutes or until mixture thickens. Remove from heat; stir in raisins. Cool.
Stir together cookie crumbs, remaining 1 cup sugar, and pecans. Set aside.
Unfold phyllo, and cover with a damp towel to prevent it from drying out.
Stack 4 sheets on a flat surface covered with wax paper, brushing each sheet with melted butter. Sprinkle with one-third crumb mixture. Repeat procedure 3 times with remaining phyllo, butter, and crumb mixture. Top with apple mixture, leaving a 2-inch border around edges. Fold in short sides 2 inches.
Roll up, starting at long side. Place, seam side down, on a greased baking sheet. Cut 1/4-inch-deep slits, 1 inch apart, across top. Brush strudel with butter.
Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes. Dust with powdered sugar.
Beat cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Stir in brandy and nutmeg. Serve with warm strudel.
Note: For butter cookies, we used Pepperidge Farm Chessmaen Butter Cookies.