Apple Walnut Strudel

2 apples
1/3 cup walnuts (chopped)
1/4 teaspoon lemon juice
1/4 cup butter
1/3 pound phyllo leaves

Peel, core and chop apples. Combine apples, walnuts and lemon juice in mixing bowl; fold to mix.

Melt butter. Place 2 phyllo leaves on a lightly dampened, lightly bread-crumbed cloth. Brush leaves lightly with melted butter. Lay a second leaf on top of each leaf. Brush each layer lightly with melted butter. Repeat using all the leaves. Place apple filling 2 inches in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough, jellyroll fashion. Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet. Bake at 350 degrees F for 25 minutes, or until lightly browned.