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1
Preheat oven to 400u00b0F.
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2
In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
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3
In a small saucepan, melt 1 1/2 cups butter.
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4
In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
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5
Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
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6
Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
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7
Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
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8
Lift towel, using it to roll leaves over apples in a jelly roll fashion.
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9
Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
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10
Brush top of strudel with butter and sprinkle with bread crumbs.
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11
Repeat entire procedure for remaining five strudels.
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12
Bake strudels for 20-25 minutes or until lightly browned.
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13
Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.
