3 Cups Apples — chopped
1 C Dried Apricots — Chopped
1/2 C Almonds — Slivered
1/3 C Granulated Sugar
1/4 C Dry Bread Crumbs
1 Tablespoon Lemon Juice
1/4 Teaspoon Ground Nutmeg
8 Frozen Phyllo Leaves — (Thawed)
1/4 C Butter — Melted
Powdered Sugar
Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar, bread crumbs, lemon juice and nutmeg. Fold 1 phyllo leaf in half crosswise and brush with margarine. (Keep remaining phyllo leaves covered with a dampened towel to prevent them from drying out.) Place about 2/3 cup of the apple mixture in center of phyllo leaf 1 inch from narrow end of leaf. Fold sides of phyllo toward center, overlapping sides slightly. Roll up, beginning at filling end. Place seam side down on ungreased cookie sheet. Repeat with remaining phyllo leaves and apple mixture. Bake 30 to 35 minutes or until golden brown; cool. Sprinkle with powdered sugar. Serve with Soft Custard if desired. 8 SERVINGS; 280 CALORIES PER SERVING.