FILLING:

1/4 c. butter
2 c. fresh breadcrumbs
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. grated lemon peel
1/2 c. raisins
1/2 c. chopped slivered almonds or chopped walnuts
1 tbsp. rum
1 tsp. vanilla extract
6 med. tart apples (about 2 lbs.)

PASTRY:

1/2 lb. filo leaves (about 12 leaves), thawed if frozen
1/2 c. butter, melted
Powdered sugar
Sweetened whipped cream or ice cream, if desired

To make filling, melt butter in a large skillet. Add breadcrumbs; stir over medium heat until browned. In a large bowl, combine sugar, cinnamon, nutmeg, lemon peel, raisins, nuts, rum, vanilla and 1/3 cup browned breadcrumbs; set aside. Peel, core and thinly slice apples; set aside.

To make pastry; carefully unfold filo leaves; place between damp towels. Remove 1 leaf, place on a dry towel. Brush with butter. Top with another pastry leaf; brush with butter. Repeat with remaining leaves. Sprinkle remaining 1 2/3 cup browned breadcrumbs over top of buttered pastry leaves. Preheat oven to 375 degrees. Lightly grease a large baking sheet or 15 x 10 inch jelly roll pan.

To complete, arrange apple slices over breadcrumbs to within 2 inches of long sides and 1 inch of short sides of stacked pastry leaves. Sprinkle raising mixture over apples. Using towel to lift pastry and filling, gently roll up strudel from a long side, jelly-roll fashion. Brush seam with water; gently press seam to seal. Tuck ends into roll. Lift strudel in towel; carefully roll from towel onto greased baking sheet or jelly-roll pan. Turn seam-side down. Generously brush top and sides of roll with remaining butter. Bake 35 to 40 minutes or until golden brown. Cool slightly on baking sheet on a wire rack. Place on a long serving dish; dust warm roll with powdered sugar. Serve warm with whipped cream or ice cream, if desired. Makes 1 strudel or 8 to 10 servings.