Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.

Place 1 phyllo leaf on a towel and brush with melted butter.

Place a second leaf on top and brush with butter.

Repeat until 5 leaves have been used, using about 1/2 cup of butter.

Cook and stir bread crumbs in a pan with 1/4 cup of butter until lightly browned.

Sprinkle 3/4 cup crumbs on the layered phyllo leaves.

Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.

Lift towel, using it to roll leaves over apples, jelly-roll fashion.

Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.

Repeat the entire procedure for the second strudel.

Bake the strudels at 400°F for 20 to 25 minutes, until browned.