Apple Strudel

Serves 6-8 per Strudel

Ingredients:

6 cups Tart Apples; Peeled, Sliced
1 Tbs.. Lemon Rind; Grated
2 tsp. Cinnamon
8 oz. Fill Leaves; 1/2 Box, Thawed
1 cup Plain Bread Crumbs; Finely Crushed
3/4 cup Raisins
3/4 cup Granulated Sugar
3/4 cup Almonds; Ground
1 3/4 cup Butter; Melted

Mix the sliced apples with raisins, lemon rind, sugar, cinnamon, and almonds and set aside. Place 1 Fillo leaf on a clean 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 on each base pastry. Prepare two, 5-Fillo leaf base pastries.

Cook and stir the bread crumbs in a sauce pan with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup softened bread crumbs on the layered Fillo leaves. Mound 1/2 of the apple filling mixture in a 3-inch strip along the narrow end of the Fillo, leaving a 2-inch border.

Gently lift one end of the towel, using it to roll the Fillo leaves over the apple mixture, jelly roll style. Roll strudel from the towel to a baking sheet making sure the seam of the roll is on the bottom. Brush the top of the strudel with melted butter and sprinkle with 2 Tbs. bread crumbs. Repeat the filling procedure for the second strudel.

Bake the strudels at 400-F degrees for 20 to 25 minutes, until browned. Each strudel makes 6 to 8 servings.