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APPLE STRUDEL 
3 lg. green cooking apples
1/2 c. sugar
1/2 c. dark seedless raisins
1/2 c. chopped walnuts
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. salt
Approximately 3/4 c. dried fine bread crumbs
1/2 lb. phyllo (1/2 box frozen phyllo pastry)
1/2 c. melted butter
Powdered sugar

Thaw frozen phyllo dough as directed on package. Grease large cookie sheet. Peel and thinly slice apples. Toss apples in bowl with next 6 ingredients and 1/4 cup bread crumbs. Tear 2 pieces of wax paper approximately 24 inches long and overlap them lengthwise and tape. This will be your work surface.

Keep phyllo dough covered with moist clean towel once it is opened and thawed. The paper thin dough dries out quickly. On wax paper, place each individual phyllo pastry sheet one on top of the other and brush each sheet with melted butter. Sprinkle scant amount of bread crumbs on every other sheet (you'll use approximately 12 sheets of phyllo dough.)

Preheat oven to 375 degrees. Spoon apple mixture on prepared phyllo dough and roll phyllo dough around apple mixture jelly roll fashion. Pinch ends to prevent leaking of apple mixture during baking. Place on cookie sheet seam side down. Brush roll with melted butter. Bake 30-40 minutes or until golden brown. Cool approximately 30 minutes and sprinkle with powdered sugar. Slice and serve warm or cold. Makes approximately 10-12 servings.

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