Ingredients:

6 cups tart apples (peeled, sliced)
1 tablespoon lemon rind (grated)
2 teaspoon cinnamon
8 oz. Fillo leaves (½ box, thawed)
1 cup plain bread crumbs (finely crushed)
¾ cup raisins
¾ cup granulated sugar
¾ cup almonds (ground)
1 ¾ cup butter (melted)

Directions:

Mix the sliced apples with raisins, lemon rind, sugar, cinnamon, and almonds and set aside. Place 1 Fillo leaf on a clean 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 ½ cup of butter on each base pastry. Prepare two, 5-Fillo leaf base pastries.

Cook and stir the bread crumbs in a sauce pan with ¼ cup of butter until lightly browned. Sprinkle ¾ cup softened bread crumbs on the layered Fillo leaves. Mound ½ of the apple filling mixture in a 3-inch strip along the narrow end of the Fillo, leaving a 2 inch border.

Gently lift one end of the towel, using it to roll the Fillo leaves over the apple mixture, jelly roll style. Roll strudel from the towel to a baking sheet making sure the seam of the roll is on the bottom. Brush the top of the strudel with melted butter and sprinkle with 2 tablespoons bread crumbs. Repeat the filling procedure for the second strudel.

Bake the strudels at 400° for 20 to 25 minutes, until browned.