In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve.
In a small saucepan over medium heat, add the butter and the sage. When the butter has melted, remove the sage. In a small bowl, combine the sugar and cinnamon and set aside.
Unwrap the phyllo sheets and cover with a moist towel. Put 1 sheet on a cutting board and brush with the melted butter, put another sheet on top and brush with butter, then put a third sheet on top and brush with butter. *Cook's Note: Set the phyllo aside, covered with a moist towel until ready to use again.
Cut the phyllo stacks into thirds. Put approximately 1 to 2 tablespoons of apple filling at the tip of the strip closest to you. Fold the phyllo into triangles by repeatedly folding to the right, then up to the left, and repeat until you reach the end of the strip, making sure to keep the shape of a triangle. Repeat with remaining 2 strips of phyllo. Brush the last triangle fold with butter to seal. Brush the tops of triangles with butter and sprinkle with cinnamon sugar.
Preheat the oven to 450 degrees F.
Repeat the process until all the filling has been used. Arrange the phyllo triangles on a sheet pan that has been lined with parchment paper, and bake until well browned, about 6 to 8 minutes. Transfer the strudels to a serving platter and serve.
Recipe courtesy of Aaron McCargo Jr.