sheets phyllo, thawed according to package directions (half of 1-lb. box)
1/2
cup
ground almonds
Directions
Preheat oven to 400°F. Pour 1/4 cup boiling water over raisins in small bowl. Let stand 5 minutes. Drain and pat dry. Meanwhile, cook and stir breadcrumbs with 1/4 cup of the melted butter over medium heat until lightly browned. Set aside half of breadcrumbs.
Mix apples, raisins, lemon peel, sugar, cinnamon and almonds; set aside.
Working quickly, place 1 phyllo sheet on kitchen towel; brush lightly with melted butter. Place second sheet on top and brush with butter again. Repeat until 5 sheets are coated with butter and stacked.
Sprinkle 1/4 of browned crumbs on layered phyllo. Mound half of filling evenly down center third of phyllo, leaving 2-inch border at each end. Lift towel, using it to roll sheets over apples. Fold ends over. Use towel to fold remaining one-third of phyllo over roll to enclose. Slide seam-side-down onto baking sheet. Brush top of the strudel with butter and sprinkle with 2 tablespoons of the crumbs.
Repeat entire procedure for second strudel with reserved filling and reserved breadcrumbs. Place strudels in oven and bake 40 to 50 minutes until golden brown. Cool slightly and serve warm.
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