Preheat oven to 350 degrees F. Line a large baking sheet with parchment.

Place apples in a large bowl. Sprinkle with the lemon juice and toss to coat.

Add the raisins, almonds cinnamon, flour and sugar. Toss to combine well; set aside.

Melt butter either in the microwave or in a small saucepan.

For each strudel: You will need 4 sheets of phyllo layered. Brush the first sheet with butter, lay another sheet on top and brush with butter. Repeat until there are 4 sheets layered on top of one another.

Place about 1/3 cup of the filling in the top third of the layered sheets. Fold the long sides of the sheets toward the center, then roll up from the short side and place on the prepared pan seam-side down.

Repeat until filling is used up.

Brush each strudel with remaining melted butter and sprinkle with sugar (I used sanding sugar but regular is OK)

Bake for 30 minutes, or until they are golden brown.

I got 8 mini strudels from the filling, but had some phyllo left over…you probably won’t use the whole box.