POPPYSEED STRUDEL

1 pound strudel dough or phyllo
1/2 pound poppy seeds
3/4 cup vanilla sugar or 1 teaspoon vanilla extract mixed with 3/4 cup granulated sugar
2 eggs, separated, the whites stiffly beaten
1 tablespoon all-purpose flour
1/2 teaspoon grated lemon peel
6 tablespoons butter
1 cup milk, heated
1/4 cup raisins
1 apple, peeled, cored and grated
Melted butter for the phyllo

Beat the vanilla sugar with the egg yolks until smooth and light-colored. Beat in the flour, lemon peel, butter and then the hot milk. Put into a saucepan and bring to a gentle simmer. Add the poppy seeds and return to a simmer. Turn off the heat and let it cool. When cool, mix in the raisins and grated apple, then fold in the egg whites. Prepare the phyllo or strudel dough by brushing with melted butter (do this for several layers if using phyllo). Spread the filling on 1/3 of the dough and roll up. Bake at 375 degrees F for 40 minutes.