Has anybody ever made apple strudel?

I got a recipe off the Pepperidge Farm site using their puff pastry, and it looks fairly easy. Has anyone else ever made apple strudel, and if so, do you have a good recipe and/or tips?

My dad used to make 2 things: dill pickles and apple strudel. I remember him laying out a big linen type tablecloth on the kitchen table. Then he used frozen filo dough and spread that around. I don't remember how he made the filling, except that it was delicious. Then he rolled it up using the tablecloth to push it along. It was a big production. Also, our basement always smelled like pickles..yum. Once he got diabetes, he stopped making the strudel. Good memories.

I've never made it myself, but I love it and have it whenever I find a bakery or restaurant that offers it. To my taste, the best examples use tart apples, raisins (or currents), walnuts, and not too much cinnamon or icing.
For Thanksgiving this year, I'm making a Tarte Tatin and am going to include some raisins and walnuts. If you've ever had one, you know how good they are. pb

http://www.strategium.co.uk/tatin.html

From www.athens.com
Viennese Apple strudel
Ingredients
1/2 cup dark raisins
2 tablespoons brandy
2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
1/2 cup walnuts, chopped
2 tablespoons sugar
2 tablespoons butter, softened
1 tablespoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup apricot preserves
1 tablespoon brandy
10 sheets Athens Fillo Dough, thawed
3 tablespoons butter, melted
Powdered sugar to dust

In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy. To prepare large strudels, use 5 sheets of fillo per roll according to directions for Rolls and Strudels. Spread warm apricot mixture on top fillo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350ºF oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
Yield: 2 large strudels

GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.>