Apricot Walnut Strudel

FOR FILLING: Stir butter and brown sugar in medium saucepan over medium heat until sugar dissolves. Stir in honey. Remove pan from heat and stir in vanilla. Mix in apricots, walnuts and breadcrumbs. (Filling can be made up to 1 day ahead and refrigerated.)

TO MAKE STRUDELS: Preheat oven to 375 degrees F. Place 1/2 cup melted butter, pastry brush, apricot mixture, box of phyllo dough and damp dish towel around workspace. Remove wrapping of phyllo dough and unroll stack onto counter (on sheet of wax paper, if desired). Cover stack with very slightly damp dish towel to keep it from drying out. Arrange one 20-inch-long sheet wax paper horizontally on work surface. Place one phyllo sheet horizontally on wax paper (keep stack of phyllo dough covered with dish towel after removing each sheet). Brush phyllo sheet all over with melted butter. Repeat with 4 more phyllo sheets, brushing with butter each time.

Spread half of apricot mixture along bottom (long side) of buttered phyllo sheets keeping 2-inch border on each short side and along bottom. Fold in two short sides to cover edges of filling. Fold up bottom, over filling, and continue to roll strudel up to top, using wax paper as guide, if necessary. Carefully lift strudel and place it seam-side down on baking sheet lined with plastic wrap or wax paper. Brush melted butter all over outside (and underside) of strudel.

Make second strudel with remaining 5 sheets of phyllo and remaining half of apricot mixture. Place strudel on lined baking sheet and brush all over with butter.

DO-AHEAD TIP: Strudels can be made ahead and frozen. Freeze strudels on baking sheet; when frozen wrap each strudel in a few layers of plastic wrap and cover with layer of foil.

Bake strudels until golden brown, about 25 minutes. (If frozen, bake without thawing at 375 degrees F for about 30 minutes.) Let rest 5 minutes before slicing. Slice crosswise into 1 1/2-inch pieces. Serve with vanilla ice cream.