Apple Strudel Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 6 cups apples, tart, sliced 3/4 cup raisins 1 lemons, rind of, grated 3/4 cup sugar 2 teaspoons cinnamon 3/4 cup almonds, ground 8 ounces phyllo pastry, 1/2 box, thawed ( also called Filo Pastry) 1 3/4 cups butter, melted ( no margarine) 1 cup breadcrumbs, finely crushed Directions Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside. Place 1 phyllo 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 cup of butter. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered phyllo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, 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 tbsp crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400°F for 20 to 25 minutes, until browned. NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.