Apple Walnut Strudel

Peel, core and chop apples. Combine apples, walnuts and lemon juice in mixing bowl; fold to mix.

Melt margarine. Place 2 phyllo leaves on a lightly dampened, lightly bread-crumbed cloth. Brush leaves lightly with melted margarine. Lay a second leaf on top of each leaf. Brush each layer lightly with melted margarine.

Repeat using all the leaves. Place apple filling 2 inch in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough, jelly-roll fashion. Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet.

Bake at 350℉ (180℃) for 25 minutes, or until lightly browned.