Apple, Raisins Strudel with Almonds - serves 10

6 cups sliced tart apples
1/2 cup raisins
The zest of 1 lemon
1 cup sugar
2 tsp ground cinnamon
1 cup chopped almonds
10 leafs packaged phyllo dough
2 cups butter or margarine, melted
1 cup bread crumbs

Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside.
Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leafs.
Combine the bread crumbs with 1/4 cup butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo.
Place half the apple mixture in a strip about 3 inches wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet.
Brush with butter and sprinkle with about 2 tbsp of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400* F oven for 20 to 30 minutes, until golden brown.