Apple Strudel

• 5 medium apples, peeled and sliced
• 12 cup Splenda sugar substitute
• 1 teaspoon cinnamon
• 14 cup walnuts, chopped
• 14 cup raisins
• 6 sheets phyllo pastry, thawed
• 14 cup butter, melted
• 13 cup fine dry breadcrumb

1. Combine apples with Splenda and cinnamon.
2. Stir in nuts and raisins; set side.
3. Place 1 sheet phyllo on damp dish cloth.
4. Lightly brush with butter and sprinkle with about 1 tablespoons of bread crumbs.
5. Repeat with remaining pastry, butter and crumbs.
6. Spoon apple mixture down center of pastry.
7. Fold sides over top of apples.
8. Fold under ends.
9. Place seam side down on a greased 15x10 jelly roll pan.
10. Brush lightly with butter.
11. Cut 4 horizontal slits evenly spaced on top of strudel.
12. Bake at 375F for 30-35 minutes or until apples are tender.
13. Serve warm sprinkled with Splenda.

apples, splenda sugar substitute, cinnamon, walnuts, raisins, phyllo pastry, butter, breadcrumb

Taken from www.food.com/recipe/apple-strudel-418694 (may not work)