Viennese Apple Strudel

Preheat the oven to 375 degrees F, and grease a baking sheet (or spray with nonstick spray).

In a large bowl, combine the apples, granulated sugar, cinnamon, lemon juice, raisins, and walnuts. Mix well and set aside.

Unwrap the phyllo, but keep it covered with plastic wrap or a damp towel to avoid drying out. On a sheet of plastic wrap or wax paper, lay down one sheet of phyllo, with the narrow end facing you. Brush with melted margarine or butter, working as quickly as possible.

Top with 5 more sheets of phyllo, brushing each with margarine or butter. Sprinkle about 1/4 cup of the cookie crumbs over the entire surface of the dough. Place half the apple mixture along the narrow end of the dough facing you. It should only cover about a quarter of the entire surface. Leave a 1-inch margin on each of three sides. Sprinkle another 1/4 cup of the crumbs over the apples.

Using the plastic wrap or wax paper, roll the strudel up and away from yourself. You should be able to roll it over about 3 times. Roll it onto half the baking sheet. Press the ends together to seal.

Repeat this process with the remaining phyllo, apple mixture, and cookie crumbs.

Brush strudel with melted margarine and bake for 35 minutes or until golden.

Allow to cool slightly on cooking rack, then sift confectioners’ sugar over strudel and serve.