1 pkg. #4 (16 oz.) appollo dough strudel leaves
2 mirro cookie sheets
3 dampened dish towels
5 apples, sliced thin
1 c. brown sugar
1/2 c. plain bread crumbs
Cinnamon - sprinkle as desired
Raisins and finely chopped nuts as desired
1/2 lb. melted sweet butter - must be sweet butter for proper flavor, using small pastry brush to apple on leaves

When removing leaves from package place them immediately between 2 dampened dish towels. (This dough must not dry out or flake.)

On your table to begin making them, also place another dampened dish towel to place each of your leaves.

Take one leaf at a time, place first leaf on the dampened cloth - brush with your melted butter and each succeeding leaf until your fourth leaf.

Now place each slice of apple on top of sheet. Sprinkle raisins, nuts, brown sugar, plain bread crumbs and cinnamon.

Lift the end of towel to start your roll. When roll is completed, place on sweet buttered mirro cookie sheet. Butter the top and sides of strudel and pinch the ends. 3 strudel per sheet. 6 strudel per recipe. Bake at 375 degrees for 30 minutes, or until golden.