Apple Strudel II
Makes 12 to 18 servings

Nut Filling:

½ lb. chopped walnuts
¼ c. sugar
½ tsp. cinnamon

Apples Mixture:

2 ½ lb. tart apples (7 to 8 c.), peeled & sliced
½ c. raisins
1/3 c. sugar
¼ tsp. ground nutmeg
½ tsp. cinnamon

1 lb. phyllo (see section on whole pan method)
¾ lb. butter, melted

In a small bowl, mix together nut filling ingredients. In another bowl, combine ingredients for apple filling.

Butter a 12x16-inch baking pan and layer 3 sheets of phyllo, buttering each sheet. Top with ¼ of nut mixture. Place 3
more leaves, more walnut mixture, 3 more leaves, and spread on apple mixture. Continue layering phyllo leav es with
walnut mixture as before until all are used. Brush top heavily with butter, cut with sharp knife, through the top layers
only, to the apple mixture. Bake at 375 degrees for 50 to 60 minutes, or until pastry is golden and apples are tender.
Remove from oven. Cut through pieces to bottom of pan. Pour cooled syrup over hot pastry.

Syrup:

½ c. cider or apple juice
½ c. sugar
1 slice lemon

Boil together for 10 minutes. Remove from heat and add 2 tablespoons honey.