Preheat oven to 375°F.
Remove puff pastry dough from freezer. Unpack and allow to thaw.
Soak raisins in warm water.
Set two apples aside. Peel, core, and slice the rest at 1/2" thickness.
Combine cinnamon and sugar in a separate bowl.
Once dough is thawed, lay out sheets side by side on a lightly floured surface. Attach sheets together by lightly wetting two ends and gently pressing pieces together.
Cut nine 1/4" strips of dough from one end to make three braids; cover and set aside.
Melt butter and brush over entire surface of dough (not all butter should be used). Sprinkle buttered dough with bread crumbs. Layer apple slices, raisins, and pecans in center third of the dough. Sprinkle with cinnamon/sugar mixture.
Fold each side over the filling and seal. Brush seam with a small amount of melted butter, if needed.
Carefully move strudel to parchment-lined baking sheet. Add braids to the dough as desired, tucking ends under the pastry. Brush entire pastry with remaining melted butter.
Bake strudel for 25–30 minutes.