Served as dessert. Vegetarian dish.

6 cup Apples, tart, sliced

3/4 cup Raisins

1 Tablespoon Lemon rind, grated

3/4 cup Sugar

2 teaspoon Cinnamon

3/4 cup Almonds, ground

8 ounce Fillo Leaves, 1/2 box, thawed

1 3/4 cup Butter(no Margarine), melted

1 cup Bread Crumbs, finely crushed

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 Tablespoon crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.

Yields: Makes 2 strudels, 6 to 8 servings each

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