Apple Strudel

3 Granny Smith Apples, peeled, cored and sliced thin
4 Honey Crisp Apples, peeled,cored and sliced thin
3/4 cup brown sugar
1 teaspoon cinnamon
Grated rind one one lemon and juice of one lemon
1/2 cup bread crumbs
12 sheets phyllo pastry

3/4 cup butter melted
powder sugar for dusting

Peel, core and thinly slice apple. In a bowl combine the sugar, cinnamon, and lemon grated lemon rind.  Stir into the apples, add juice of one lemon and half the bread crumbs.

Preheat oven to 375 Grease two baking sheets.

Carefully unfold the phyllo dough sheets, keep the unused sheets covered. Life off one sheet and put on a clean surface, and brush with melted butter. Lay a second sheet on top and brush with butter. Continue until you have a stack of si butter sheets

Sprinkle 1/2 of remaining bread crumbs over the last sheet and spoon half the apple mixture at the bottom long width of the strip.

Starting at the apple filled end, roll up pastry, as for a jelly roll. Place on a baking sheet, seam side down, and carefully fold in under the ends to seal. Repeat with the second strudel. Brush both with butter.

Bake the strudel for 45 minutes. Cool slightly. Dust with powder sugar, Serve with fresh whipped cream or vanilla ice cream.

*you can all raisins and chopped nuts to the apple mixture if you like.