Preheat the oven to 350° F.
Mix the applesauce, raisins, granulated sugar, bread crumbs, cinnamon, cloves, and nutmeg in a medium-size bowl and set aside.
Spread 1 sheet of the phyllo dough on a piece of wax paper.
Cover the remaining dough with a damp cloth to keep it from drying out.
Brush the dough with a little of the melted butter.
Place a second sheet of dough on top and brush with a little more butter.
Repeat until you have used up all of the phyllo dough and butter.
Spoon the applesauce mixture along one long side of the phyllo dough, leaving a 1-inch margin at each end.
Fold the ends of the dough over the applesauce mixture, then roll up, tucking in the ends as you go.
Using the wax paper to lift the strudel, ease it onto a lightly greased baking sheet, seam side down.
Bake, uncovered, for 30 to 35 minutes or until golden.
Transfer to a wire rack and let cool to room temperature.
Place the confectioners sugar in a small fine sieve and dust over the top.