In a bowl,stir together,sugar,cinnamon and peel. Add apples and raisins,gently toss till coated. Set aside.
Stack 4 sheets of phyllo,brushing some butter between sheets. Beginning 4 inches from the short side of dough,spoon half of the filling in a 4-inch wide band across dough to within an inch of the long sides. Lift the short end of the dough,lay it over the filling. Evenly roll up the dough and filling. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 15x10x1-inch baking pan. Repeat with remaining phyllo and filling . Brush both with remaining butter. Bake in a 375 degree oven for 20 to 25 minutes or until golden brown. Transfer the strudels to a wire rack to cool. Serve warm.