6 c. sliced tart apples
3/4 c. raisins
1 tsp. grated lemon rind
3/4 c. sugar
2 tsp. cinnamon
3/4 c. ground almonds or filberts (hazelnuts)
1/2 box (16 oz. size) frozen fillo leaves, thawed
1 3/4 c. butter, melted
1 c. fine bread crumbs

Mix apple with raisins, lemon rind, sugar, cinnamon and almonds. Set aside.

Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup butter. Cook and stir the bread crumbs with 1/4 cup butter until lightly browned. Sprinkle 3/8 cup crumbs on the layered fill leaves. Mound 1/2 of the filling in a 3 inch strip along the narrow edge of the fillo leaving a 2 inch border. Lift towel using it to roll leaves over apples, jelly-roll fashion. Brush strudel with butter after each turn.

Using towel place strudel on greased baking sheet. Brush top of the strudel with butter and sprinkle with 2 tablespoons bread crumbs. Repeat the entire procedure for the second strudel. Bake the strudel at 400 degrees for 20 to 25 minutes until browned. Serve warm. Makes 2 strudels. 6 to 8 servings each. Frozen fillo leaves for strudel can be found at most supermarkets.