APPLE STRUDEL BAKLAVA

3/4 lb. phyllo dough (18x16 inch sheets) 1 1/4 c. butter, melted 2 c. coarsely shredded, peeled apples 1 c. chopped walnuts 1 c. chopped toasted almonds 2/3 c. sugar 1/4 c. raisins 1 tsp. lemon zest 2 tbsp. lemon juice 1 tbsp. cinnamon 1/2 c. honey Keep unused phyllo covered with damp towel while working. Lay 6 sheets of phyllo in bottom of a buttered 15x10 inch baking pan, brushing each sheet with some butter. Combine remaining ingredients except honey. Sprinkle half the apple mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter and the filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 degrees for 35-40 minutes. Warm honey; drizzle over baklava. Cool. Makes 40 pieces.