Quick Apple Strudel

6 tablespoons margarine or butter
1/3 cup chopped pecans
1/4 cup plain dry breadcrumbs
3 Golden Delicious apples
1/4 cup granulated sugar
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
5 sheets Phyllo Pastry, thawed
1 tablespoon granulated sugar

1. Preheat oven to 375°F.

2. In small frying pan, melt 1 tablespoon of the butter over MEDIUM heat; cook pecans and breadcrumbs, stirring frequently, for 3 minutes.

3. Peel, quarter and core apple. Cut each quarter lengthwise into 1/2-inch thick slices. In bowl, toss pecan-breadcrumb mixture, apples, 1/4 cup sugar, lemon juice, and cinnamon.

4. Melt remaining butter (ie 5 tablespoons). Place sheet of parchment paper slightly larger than phyllo sheet on work surface in front of you, long side facing you. Place phyllo sheets on parchment paper one on top of the other, brushing each with melted butter and sprinkling each with 1/2 teaspoon sugar. Place apple mixture in a line along long edge of phyllo stack, leaving bare 2 inches near edge of phyllo. Gently pull long bare edge up and over apple filling. Continue to roll strudel to completely enclose filling. Tuck short edge up and over apple filling. Continue to roll strudel to completely enclose filling. Tuck short ends of phyllo under roll. Centre strudel on parchment paper. Carefully lift parchment paper and place on large, rimmed baking sheet. Brush with remaining butter and sprinkle with remaining 1/2 teaspoon sugar. With sharp knife, pierce 1-inch vents every 2 inches along top of strudel.

5. Cover loosely with foil. Bake in centre of oven for 15 minutes. Uncover and bake another 15 minutes or until golden. Remove from oven and transfer to wire rack. Serve warm. Cut into slices with a serrated knife.

Makes 6 servings.