Alan’s Apple Strudel

 3  Granny Smith apples, peeled, cored and shredded
 ½  cup, Sugar
 1  Tbsp. Cinnamon
 1  tsp., Almond Extract
 1  Tbsp, Vanilla Extract
 1  tsp, Orange rind

 2  cups, plain Bread Crumbs
 1  pkg, Phyllo dough, thawed
 2  sticks, Butter, melted

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1.  Thoroughly mix the first 6 ingredients.

2.  Take first phyllo sheet and liberally brush with butter.
    Sprinkle a tablespoon of the bread crumbs on it.

3.  Continue phyllo, butter and bread crumbs to make 4 or 5 layers.

4.  Starting near a corner, leave a edge all around, and
    spread about one-third of the apple mixture.

5.  Fold the corner over the apples and butter. Place another
    small quantity of the apple on top. Roll up, jelly-roll fashion;
    fold in sides to make a nice package. Finish with seam down. 

6.  Transfer to baking sheet.

Repeat steps 2 thru 6 to make your second strudel.

7.  Make slits about an inch apart in the two rolls. This will
    allow steam to escape and will be your guide for slicing
    later.

8.  Bake in 375° (F) oven for 30 to 35 minutes until golden brown.

  § I slice mine while still hot and pliable. Should be served warm
    but good at room temperature.

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