Apple Strudel

• 4 large Granny Smith apples, peeled, cored and thinly sliced
• 3/4 cup sugar
• 1/2 cup golden seedless raisins
• 1/2 cup chopped pecans
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup fine dry bread crumbs, more for sprinkling
• 3/4 cup butter or margarine, melted
• 4 16-by-22-inch sheets phyllo
• Confectioners' sugar

1. In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, salt and 1/4 cup bread crumbs.
2. Toss until mixed.
3. Heat oven to 375 degrees.
4. Place 1 sheet phyllo on a work surface, and brush lightly with melted butter.
5. Sprinkle with a scant tablespoon of bread crumbs.
6. Repeat with remaining sheets of phyllo, stacking them.
7. Spoon apple mixture over phyllo to within 1 1/2 inches of edges.
8. Grasping long edges of phyllo, roll up jellyroll fashion.
9. Place roll on a cookie sheet, seam side down.
10. Brush with remaining melted butter.
11. Bake until golden, about 30 minutes.
12. Allow to cool, then sprinkle lightly with confectioners' sugar.

apples, sugar, golden seedless raisins, pecans, ground cinnamon, salt, bread crumbs, butter, phyllo, confectioners

Taken from cooking.nytimes.com/recipes/9432 (may not work)