Apple Strudel

Place 3 tablespoons of the bread crumbs in a bowl and set aside. Melt the butter and skim off the foam that forms on the surface. Let the melted butter sit for 5 minutes until it settles with a milky liquid on the bottom. Carefully spoon 4 tablespoons of the golden colored butter off the top to a small bowl and set aside.

Toast the remaining bread crumbs in the remaining butter until golden brown, 3 or 4 minutes. In a medium bowl, mix together the toasted bread crumbs, the apples, lemon zest, raisins, and pine nuts.

Preheat the oven to 350 degrees F. Lightly flour a cookie sheet.

In a small bowl, mix together the cinnamon and the sugar. Lay the phyllo sheets out on a clean work space and cover them with a damp towel. Gently spread 1 sheet of phyllo out on a work space with the longer side facing you. Working quickly so the phyllo doesn't dry out, lightly brush it with the reserved melted butter, and sprinkle it with about 1 teaspoon of the cinnamon sugar and about a teaspoon of the reserved bread crumbs. Lay a second sheet of phyllo on top of the first sheet and brush with more butter. Sprinkle on more cinnamon sugar and bread crumbs. Repeat this process with 3 more sheets of phyllo, for a total of 5 layers.

Combine the apple mixture with the remaining cinnamon sugar. Lay the apple mix across the middle of the phyllo in a strip about 4 inches wide. Pick the far edge of the dough up over the apples and roll the phyllo around the apples to make a tight cylinder. Tuck the ends in to seal the strudel. If the layers around the strudel tear, use the extra sheet to wrap around the cylinder and make a smooth surface.

Carefully lift the strudel to the cookie sheet. With a paring knife, make 4 small slits in the top of the strudel to let steam escape during baking. Brush with the melted butter. Bake the strudel for 45 minutes, or until golden brown. Cool for 5 to 10 minutes, then dust with the confectioners’ sugar and serve warm.