---------- Recipe via Meal-Master (tm) v8.05
       Title: Apple Strudel
  Categories: Cakes, Fruits
       Yield: 12 Servings
     1/2 c  Sugar
     1/3 c  Walnuts;finely chopped
     1/4 c  Raisins
       1 ts Lemon peel
       1 ts Cinnamon
   1 1/2 lb Golden Delicious Apples
       6    Phyllo pastry sheets, thawed
     1/2 c  Butter, melted and cooled
       6    Cinnamon-honey graham cracke
 ------------------------CONFECTIONER'S SUGAR GARNISH------------------------
   Heat oven to 400 F. Lightly grease a jelly-roll pan In a large bowl, mix
   sugar, walnuts, raisins, lemon peel and cinnamon. Peel, quarter and core
   apples. Cut into 1/2 inch chunks. Toss with sugar mixture, Put a kitchen
   towel on the work surface with one long side nearest you. Place 1 sheet
   phyllo on towel (keep remaining phyllo covered with plastic wrap to prevent
   drying)Brush entire surface with about 1 tablespoon butter, then sprinkle
   with 1 tablespoon cracker crumbs. Layer 5 more sheets in the same manner,
   brushing each with butter and sprinkling with crumbs. Mound apple mixture
   across side of phyllo nearest you, 1 1/2 inches in from the sides and
   ends.Fold short ends of phyllo over filling. Using towel as a guide, gently
   roll up strudel tightly, enclosing the filling. Lift carefully (On towel)and
   place seam side down on prepared jelly-roll pan. Brush top with butter,.
   Bake 35-40 minutes until golden. Cool in pan on wire rack. Use 2 spatulas
   to transfer to cutting board. To serve, sprinkle with confectioner’s sugar.
   Cut into 1-inch-thick slices.
   Formatted for MM7 by Marge Nemeth-GNFK05B