Make sure phyllo dough is thawed; if frozen, let sit at room temperature for about an hour. Prepare a baking sheet with parchment paper. Make sure parchment paper covers the baking sheet because when the strudel bakes, the juices from the filling will ooze out and are very sticky. Preheat oven to 425 degrees and position rack in the middle position. Peel and core apples, slice into ¼" pieces. In a medium bowl, add apple pieces, raisins, apple cider vinegar, brown sugar, sugar, cinnamon, and pecans and stir to coat.