1. Heat oven to 375 degrees; lightly grease large cookie sheet. In medium size bowl stir apple-pie filling, dried cherries and grated lemon peel to mix well.
2. Place 1 sheet of phyllo on work surface with long side facing you; keep remaining sheets covered with dampened kitchen towel. Brush first phyllo sheet lightly with butter; top with second sheet; brush with butter. Repeat procedure with remaining phyllo sheets and more butter.
3. Spoon apple filling across lower third of phyllo stack, leaving 2 inch border along bottom and both sides. Fold side borders over filling; brush with butter. Roll up jelly roll fashion, starting with edge closest to you.
4. Place strudel, seam-side down, on prepared cookie sheet; brush with butter. Bake 20 minutes. Remove from oven, leaving oven on; brush with remaining butter; sprinkle with sugar and almonds. Bake 5 minutes longer until golden brown; remove to wire rack to cool. Serve warm or at room temperature. Makes 8-10 servings.
Note: Dried cherries are available in specialty-food stores. If they are not available, 1/2 cup golden raisins may be substituted.
