Preheat oven to 180°C (350°F) fan-forced and line a baking tray with parchment paper.

In a large skillet, combine the apples, sugar, cinnamon, and raisins.

Cook over medium heat, stirring frequently, until the apples begin to soften and release their juices, about 6–8 minutes.

Add the butter near the end of cooking and continue cooking for another 1–2 minutes until the apples are tender but still slightly structured. Remove from heat and let cool completely.

In a small bowl, mix together the melted butter and vegetable oil.

Lay one sheet of phyllo dough on your work surface with the long side facing you. Brush lightly with the butter-oil mixture.

Repeat with the remaining phyllo sheets until all 4 sheets are layered.

Cut the layered phyllo into 4 equal rectangles.

Spoon 2–3 tablespoons of apple filling near the bottom center of each rectangle.

Fold the short sides inward, then roll tightly into logs.

Place seam-side down on the prepared baking tray and brush the tops with remaining butter mixture.

Bake for 28–35 minutes or until deeply golden and crisp.

Let cool slightly, then dust generously with powdered sugar before serving.