Easy Apple Strudel
By the Canadian Living Test Kitchen

4 Apples, peeled and quartered 4
1/2 cup Granulated sugar 125 mL
1/4 cup Chopped walnuts, pecans
or almonds 50 mL
1/4 cup Raisins 50 mL
1 tsp Grated lemon rind 5 mL
1/2 tsp Cinnamon 2 mL
6 Sheets phyllo pastry 6
1/2 cup Butter, melted (approx) 125 mL
1/3 cup Fine dry bread crumbs 75 mL
Icing sugar

Finely slice apple quarters crosswise. Place in bowl and toss with sugar, nuts, raisins, lemon rind and cinnamon; set aside.
Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs.

Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.

About 2 inches (5 cm) from one long edge of pastry, spoon apple mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end.

Starting at long edge nearest filling, carefully begin to roll phyllo over filling.

Roll up strudel jelly roll-style, folding in edges as you roll.

Roll up firmly but allow a little slack for expansion. Carefully place strudel seam side down on greased baking sheet. Brush with butter.

Cut 7 slits in top. Bake in 400 F (200 C) oven for 30 to 35 minutes or until crisp and golden. Transfer to rack or serving platter. Just before serving warm or at room temperature, dust with icing sugar.

Makes 8 servings.