3/4 c. sugar
1/2 c. chopped toasted walnuts
1/2 c. golden raisins, plumped in wine, drained
1 1/2 tsp. cinnamon
2 lbs. granny or peppin apples
2 tbsp. fresh lemon juice
1 lb. phyllo pastry sheets
1 lb. unsalted butter, melted
1 1/2 to 2 c. finely ground hazelnuts, pecans, walnuts, almonds or combination
Powdered sugar

Combine sugar, walnuts, raisins and cinnamon in small bowl, set aside. Peel, core and thinly slice or coarsely grate apples into large bowl. Sprinkle with lemon juice and toss thoroughly to mix. Add raisin mixture and combine gently. Toaste and add more sugar if apples are tart.

Preheat oven to 375 degrees. Brush phyllo with melted butter; sprinkle with ground nuts and fill and roll. Place on greased jelly roll pan or baking sheet with sides and brush with melted butter. Bake 10 minutes.

Remove from oven, brush with melted butter, cut into 1 1/2 inch diagonal slices and brush again with melted butter. Push slices together to reshape loaf. Return to oven and continue baking about 30 minutes, brushing every 10 minutes with additional butter, until crisp and golden brown. Let cool slightly and serve warm with powdered sugar. Can be assembled day before, brush with melted butter and refrigerate. When butter is firm, cover with plastic wrap.