APPLE STRUDEL
JAYNE BOONE BURTON




1 ½ stick butter
1 ¼ cups sugar
1 tbsp. ground cinnamon
1 lemon rind, grated
6 granny smith apples, cut into ¾ “ slices
¾ cup plain bread crumbs
1 cup chopped walnuts, lightly roasted
1 cup raisins soaked in 2 tbsp. rum
1 1 lb. Pkg. phyllo, thawed

Cover a large baking sheet with aluminum foil and brush with melted butter. Set aside.
Combine sugar, cinnamon and lemon rind. Set aside
Unroll phyllo onto counter top and cover with a wet cloth.
Take two leaves of phyllo and lay side by side, butter and add another layer etc. etc. until you have 2 stacks of 8 layers each.
Divide ingredients in half placing first apples, then bread crumbs, then walnuts, then drained raisins and sugar mixture on the stacks of phyllo, leaving 1 ½ “ at each end.
Roll up apple with dough to form 2 large logs. Fold ends over or crimp to seal.

Bake in 375* oven until phyllo is golden and crisp.

Serve with whipped cream or vanilla ice cream.