Making strudel dough is labor intensive and tricky. Use phyllo dough found in the frozen food section of the supermarket for a much easier but just as tasty version. Puff pastry may also be used.
1 cup sour cream
3 cups tart apples, peeled, cored, and thinly sliced
1/4 cup raisins
1 tablespoon lemon zest
2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup finely chopped or ground almonds or filberts (hazelnuts)
1 box phyllo dough, thawed according to package direction (takes several hours)
1/2 cup or so melted butter
Preheat oven to 400F.
Combine the sour cream, apples, raisins, lemon zest, cinnamon, sugar, and almonds; set aside.
Place one phyllo leaf on a kitchen towel and brush with melted butter.
Place a second leaf on top and brush with melted butter.
Repeat process with 3 more leaves.
Spread the filling on the phyllo dough leaving a small border all around.
Roll in jellyroll fashion.
Transfer to baking sheet.
Brush top with butter.
Bake 20 to 25 minutes or until browned.