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1
Preheat oven to 375 degrees (200 C.).
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2
Place hazelnuts in a shallow pan and toast for 8 minutes, shaking the pan occasionally.
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3
Transfer the nuts to a tea towel and rub off and discard the skins.
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4
Cool slightly and process in a food processor until finely chopped.
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5
Heat 1/4 cup (60 ml) butter in a small skillet.
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6
Add hazelnuts and bread crumbs and saute' for 5 minutes.
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7
Set aside.
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8
Combine apples, apricots, raisins, sugar, brown sugar, lemon peel, and lemon juice in a bowl.
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9
Mix well and set aside.
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10
Place the phyllo sheets between 2 pieces of plastic wrap and cover with a damp tea towel.
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11
Carefully transfer 2 sheets to an 18 inch piece of plastic wrap.
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12
Brush with melted butter and sprinkle with 1/6 of crumb mixture.
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13
Add 2 more sheets, brush with butter, and sprinkle with crumbs.
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14
Repeat to make a 6 sheet pile.
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15
Arrange half the apple mixture in a row along the short side of the phyllo, starting about 3 inches in from the edge.
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16
Using the plastic wrap to start, roll up the phyllo around the filling.
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17
Transfer to a large greased baking sheet.
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18
Repeat to make a second strudel.
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19
Brush the strudels with butter and sprinkle with sugar.
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20
Bake 30 to 35 minutes, or until golden and apples are tender.
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21
Cool on the pan 10 minutes.
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22
Cut with a serrated knife and serve warm.
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23
Garnish with softly whipped cream on the side, if desire.
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24
NOTE: The strudels can be held for one day at room temperature, loosely covered.
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25
Reheat, covered loosely with foil, at 400 degrees (200 C.) for 15 minutes.
