Apple Strudel

Ingredients 
6 cups tart apples, sliced 
1 Tablespoon lemon rind, grated 
2 teaspoons cinnamon 
8 ounces phyllo leaves (1/2 box, thawed) 
1 cup bread crumbs, finely crushed 
3/4 cup raisins 
3/4 cup sugar 
3/4 cup almonds, ground 
1-3/4 cups butter (no margarine), melted 
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 phyllo leaf on a kitchen towel and brush with melted
butter. Place a second leaf on top and brush with butter again. Repeat
until 5 leaves have been used, using about 1/2 cup of butter. 

Cook and stir bread crumbs with 1/4 cup of butter until lightly
browned. Sprinkle 3/4 cup crumbs on the layered phyllo leaves. Mound
1/2 of the filling in a 3-inch strip along the narrow end of phyllo,
leaving a 2-inch border. Lift towel, using it to roll leaves over
apples, jelly roll fashion. Brush top of the strudel with butter and
sprinkle with 2 Tablespoons crumbs. Repeat the entire procedure for
second strudel. Bake the strudels at 400 degrees for 20 to 25 minutes
until browned.

Note: Frozen phyllo leaves for strudel can be found at most
supermarkets in the frozen foods section.