Rhubarb-Apple Strudel

Description

 * Serves 12

Filling

 * 2 cups sliced rhubarb
 * 3 Red Delicious apples
 * ½ cup sugar
 * 2 tablespoons grated lemon zest
 * 3 tablespoons golden raisins
 * 2 tablespoons tapioca

Pastry

 * 12 sheets phyllo dough
 * ½ cup melted butter or shortening
 * ½ cup finely chopped walnuts

Directions

 * 1) Combine the filling ingredients, except the tapioca, with ½ cup water in a medium saucepan; bring to a boil.
 * 2) Simmer about 12 minutes.
 * 3) Stir in the tapioca and let cool. Set aside.
 * 4) Preheat oven to 375°F.
 * 5) Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack.
 * 6) Spoon half the filling along the long edge of each stack.
 * 7) Fold the edges over to enclose the filling and roll up, jelly-roll fashion.
 * 8) Place on a greased baking sheet.
 * 9) Brush the tops with butter.
 * 10) With a sharp knife cut four slits in each strudel.
 * 11) Bake 25 minutes or until golden brown.
 * 12) Let cool at least 15 minutes before slicing.