Preheat oven to 400°F. Pour 1/4 cup boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Meanwhile, in a small skillet over medium heat cook and stir breadcrumbs in 1/4 cup of the butter until crumbs are lightly browned. Set aside.
In a large bowl combine apples, raisins, lemon peel, sugar, cinnamon and almonds; toss to mix. Set aside.
Working quickly, place 1 phyllo sheet on a kitchen towel; brush lightly with butter. Place another sheet on top and brush with butter. Repeat until 5 sheets are stacked and buttered.
Sprinkle 1/4 of the crumbs on layered phyllo. Mound half the filling evenly down the center third of phyllo, up to 2 inches of each end. Lift the towel to roll 1 edge of the phyllo over filling. Fold ends over. Use the towel to fold over other edge to enclose filling. Slide the roll, seam side down, onto a baking sheet. Brush top of roll with butter; sprinkle with 2 tablespoons crumbs.
Repeat entire layering-filling-rolling procedure for the second strudel. Place pan in oven and bake 40 to 50 minutes or until golden brown. Let cool slightly. Serve warm.
|Serving Size 1|
|Amount Per Serving|
|Calories 383||Calories from Fat 0|
|% Daily Value*|
|Total Fat 26g||40%|
|Total Carbohydrate 37g||12%|
|Dietary Fiber 3g||12%|