Apple Strudel

6 cups sliced tart apples
1/2 cup raisins
Zest of 1 lemon
1 cup granulated sugar
2 teaspoons ground cinnamon
1 cup chopped almonds
10 leaves packaged phyllo dough
2 cups butter or margarine, melted
1 cup bread crumbs

Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside. Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leaves.

Combine the bread crumbs with 1/4 cup butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo. Place half the apple mixture in a strip about 3 inches wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet. Brush with butter and sprinkle with about 2 tablespoons of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400 degree F oven for 20 to 30 minutes, until golden brown.

Makes 2 strudels to serve 10 to 12.

Apple Strudel

Strudel Dough
2 quarts cooking apples, cut fine
1 cup seeded raisins
1/2 cup currants
1/4 pound almonds, blanched and chopped
1 cup granulated sugar mixed with 1 teaspoon cinnamon
1/2 cup melted butter

Combine all ingredients except butter. As rapidly as possible, spread apple filling evenly over three-quarters of the stretched, buttered Strudel Dough. Drip some melted butter over filling. Roll up, trim edges, then place in pan. Brush with remaining butter from time to time while baking.

Serve slightly warm.