Recipe(tried): Apple Strudel using phyllo

I've made this several times. It's best when real butter is used.

APPLE STRUDEL
3 large green cooking apples
1/2 cup sugar
1/2 cup seedless raisins [dark or golden, or a combination]
1/2 cup walnuts, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
about 3/4 cup dried bread crumbs
1/2 pound phyllo dough*
1/2 cup butter or margarine, melted
confectioner's sugar
*(Phyllo is usually sold frozen in 1 lb. packages. The other half of the package may be refrozen for another use.)

1. Grease large cookie sheet. Peel and thinly slice apples. In large bowl, toss apples with next 6 ingredients and 1/4 cup bread crumbs.
2. Cut two 24" lengths of waxed paper; overlap two lengthwise sides about 2"; fasten with tape.
3. On waxed paper, overlap a few sheets of phyllo to make 16"x12" rectangle, brushing sheets where they overlap with some melted butter. Brush entire rectangle with melted butter, sprinkle with scant tablespoon crumbs. Repeat, brushing each layer with butter and sprinkling every other layer with crumbs.
4. Preheat oven to 375 F. Starting along one long side of phyllo, spoon apple mixture to cover about 1/2 of phyllo rectangle. From apple-mixture side, roll jelly-roll fashion, keeping roll tight. Fold ends to seal.
5. Place roll on cookie sheet, seam-side down. Brush with melted butter. Bake 40 minutes or until golden. Cool on cookie sheet 30 minutes.
6. To serve, sprinkle strudel with confectioner's sugar; slice. Serve warm or cold.
14 servings