Ingredients -

6 cups peeled apples, sliced
1 Tablespoon lemon rind, grated
2 teaspoons cinnamon
8 ounces phyllo leaves (10 leaves, thawed)
3/4 cup sliced strawberries
3/4 cup sugar
3/4 cup almonds, ground fine
1 cup pecans, very finely chopped
1-3/4 cups butter (not margarine), melted

Mix apples with strawberries, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 phyllo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter. Stir pecans with 1/4 cup of butter and sprinkle 3/4 cup of mixture on the layered phyllo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 Tablespoons pecan mix. Repeat the entire procedure for second strudel. Bake the strudels at 400 degrees for 20 to 25 minutes until lightly browned.
NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods section. Other berries or raisins may be used if strawberries are out of season. Breadcrumbs may be substituted for pecans. Makes: 2 strudels, 6 to 8 servings each.