5 medium apples, peeled and sliced
1/2 cup sugar
1 tsp cinnamon
1/2 cup chopped walnuts
6 sheets phyllo pastry, thawed
1/4 cup butter, melted
1/3 cup fine dry bread crumbs
- Combine apples with sugar and cinnamon. Stir in nuts; set aside. Place 1 phyllo sheet on damp tea towel, keeping remaining phyllo covered with damp cloth. Lightly brush with butter; sprinkle with about 1 tbsp bread crumbs. Repeat with remaining pastry, butter and crumbs.
- Spoon apple mixture down centre of pastry. Fold sides over top of apples. Fold under ends. Place, seam side down on greased 15x10 inch jelly roll pan. Brush lightly with butter. Cut 4 horizontal slits, evenly spaced, on top of strudel. Bake at 375F for 30 to 35 minutes or until apples are tender. Serve warm sprinkled with sugar, if desired. Makes 8 servings.