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1 (21 oz.) can apple pie filling, drained
1/2 c. dried cherries (see note)
1 1/2 tsp. grated lemon peel
10 sheets phyllo (filo) dough, about half 16 oz. pkg.
1/3 c. butter, melted
1 tsp. granulated sugar
1/4 c. natural sliced almonds

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.

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