6 cups tart apples; sliced
1 tablespoon lemon zest
2 teaspoon cinnamon
8 oz phyllo leaves; thawed
1 cup bread crumbs; finely crushed
3/4 cup raisins
3/4 cup sugar
3/4 cup almonds; ground
1 3/4 cup butter; melted
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.
Place 1 phyllo leaf on a kitchen towel and brush witl 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 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 the 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 the second strudel.
Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.