In a large skillet, melt the unsalted butter over medium heat. Add the breadcrumbs and ground almonds, and toast them until they turn golden brown. Remove from heat and let cool.

In a mixing bowl, combine the sliced apples, granulated sugar, lemon zest, lemon juice, ground cinnamon, and ground cloves. Toss well to coat the apples evenly.

Preheat your oven to 180°C (350°F).

Lay out one sheet of phyllo pastry and brush it lightly with melted butter. Repeat this process, stacking 5 sheets on top of each other, brushing each with butter.

Sprinkle the toasted breadcrumb and almond mixture evenly over the stacked phyllo pastry sheets.

Arrange the apple mixture in a line along one edge of the pastry, leaving some space at the sides. Fold the sides over the apples, then roll up the pastry to encase the filling.

Place the strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top with more melted butter.

Bake in the preheated oven for 35-40 minutes or until the strudel is golden brown and crisp.

Remove from the oven and let it cool slightly. Dust with powdered sugar before serving.

Slice and serve the Apfelstrudel Alsacien while it's still warm.