1/4 c. walnuts
5 graham crackers
3 apples, peeled, cored, cut into 1 1/2" pieces
1 tbsp. lemon juice
1 tsp. cinnamon
1/2 c. sugar
1/4 c. golden raisins
3 sheets phyllo dough
1/2 c. melted butter

Preheat oven to 375 degrees. In processor put the walnuts and pulse 5 to 6 times. Set aside. In processor put the graham crackers and process until fine crumbs are formed. Set aside. Place apples in processor bowl and pulse 2 to 3 times. Don't over chop. Place apples in a bowl and toss with lemon juice. Combine cinnamon, sugar, nuts, raisins and 1/4 cup crumbs. Toss with the apples.

Spread 1 sheet of phyllo dough on wax paper, long side parallel to the counter. Brush with melted butter and sprinkle with part of the remaining crumbs. Repeat layer again. After spreading the third sheet, spoon drained apple mixture into a strip several inches wide across the length of the dough, 3-4 inches from the edge. Roll the edge over the filling using the paper as an aid. Tuck in the sides and roll leaves to the end continuing to use the paper. Brush with melted butter and slide onto a buttered cookie sheet with sides. Bake 35 minutes or until golden. Cut and serve while warm. The dough will become soft when cool. Reheat to crisp again.