Apple Strudel Baklava

• 3/4 lb. phyllo dough
• 1/4 c. margarine or butter, melted
• 2 c. peeled apples, coarsely shredded
• 1 c. chopped walnuts
• 1 c. chopped, toasted almonds
• 2/3 c. sugar
• 1/4 c. raisins
• 1 tsp. finely shredded lemon peel
• 2 Tbsp. lemon juice
• 1 Tbsp. ground cinnamon
• 1/2 c. honey

1. Keep unused phyllo dough covered with damp towel while working.
2. Lay 6 sheets of phyllo in bottom of a buttered 15 x 10 x 1-inch baking pan, brushing each sheet with some margarine. Combine apples, nuts, sugar, raisins, lemon peel, lemon juice and cinnamon.
3. Sprinkle half the nut mixture over the phyllo in pan. Top with 6 more sheets of phyllo brushed with margarine.
4. Add remaining nut mixture.
5. Top with remaining phyllo brushed with margarine.
6. Trim phyllo even with edges of pan.
7. Score into diamonds. Bake in a 350u0b0 oven for 35 to 40 minutes. Warm honey; drizzle over diamonds. Cool.

phyllo dough, margarine, peeled apples, walnuts, almonds, sugar, raisins, lemon peel, lemon juice, ground cinnamon, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921960 (may not work)