Thaw one roll of fillo dough, following thawing instructions on package.
Preheat oven to 350ºF.
Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of fillo on work surface and lightly coat with cooking spray. Layer and repeat with 4 more sheets. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.) Spread bread crumbs or chopped nuts on each sheet as it is sprayed and layered if desired. (Bread crumbs and chopped nuts add more body to phyllo strudel rolls and result in a nicer finished appearance.)
Turn the layered fillo so that the long edge of the fillo faces you. Place the cooled filling across the length of layered fillo in a 3″ wide strip, leaving a 2″ border of fillo along the edge and both sides. Gently lift the bottom edge of the layered fillo to cover the filling and roll up to encase the filling. Fold the side edges over to keep the filling in. Continue to roll the fillo away from you until the end of the fillo.
Brush the outside with melted butter. Gently place the strudel seam side down on ungreased baking tray. Score top diagonally into 12 equal sections or desired piece size.
Strudel can be frozen before it is baked. When ready to bake, place the phyllo strudel seam side down on ungreased baking tray. Increase the baking time slightly longer than the recipe suggests. Electric knives work well when slicing through fillo products, even when they aren’t scored before baking.
Reroll unused fillo sheets and follow storing instructions on package.
Bake large phyllo strudel rolls about 30 minutes or until fillo is golden brown and serve.