Apple Strudel

Directions

1. Soak raisins in 2 Tbsp. of brandy about 2 hrs. Combine raisin mix, apples, walnuts, granulated sugar, 2 Tbsp. melted butter, lemon peel, cinnamon and vanilla in a large bowl. Set aside.
2. In small skillet, heat 2 Tbsp. butter and stir in breadcrumbs. Cook till browned (but not too dark). In a small saucepan, heat apricot preserves over low heat till warm. Stir in 1 Tbsp. brandy.
3. Heat oven to 350 F. Layer fillo sheets on a linen-like kitchen towel, brushing each sheet with melted butter. Spread entire surface with warm apricot mix; sprinkle with breadcrumbs. Spoon apple mix along longest end of fillo in a 3" strip, leaving a 1/2" border. Using the towel for assistance, lift to roll fillo over filling to create a jelly roll. Place strudel seam side down on lightly buttered jelly roll pan. Brush with butter. Score strudel diagonally through the top few leaves into 12-15 equal sections. Bake at 350 F till strudel is golden, about 45-50 min. Cold slightly.
4. Sprinkle with powdered sugar and cut into servings.
5. Serves 12-15