Recipe: Apple Strudel for Pat

Apple Strudel

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.

Makes: 2 strudels, 6 to 8 servings each.