2 lbs. tart apples thinly sliced (6 c.)
¼ t. ground nutmeg
½ c. dark raisins or currents
¼ t. salt
½ c. chopped walnuts
1 c. dry bread crumbs
1/3 c. sugar
½ lb. Phyllo
½ t. cinnamon
½ c. butter

Grease 15 ½ by 10 ½ jelly roll pan.  In large bowl, mix first 7 ingredients and ½ c. bread crumbs.  Cut two 25 inch lengths of waxed paper, overlap two long sides about ½ inch and fasten with cellophane tape.  On waxed  paper, place 1 sheet of  phyllo, brush with some butter then sprinkle with scant T of remaining bread crumbs.

Pre-heat oven to 375 degrees.  Layer remaining sheets of phyllo to make and 18 inch square, brushing each sheet with butter and sprinkling with crumbs.

About 3 inches from one edge of phyllo, evenly spoon apple mixture in 12 inch by 4 inch row leaving 3 inches of phyllo at each end.  Fold ends over apples.  Starting edge by apples, roll phyllo jelly-roll fashion, lifting waxed paper as you roll.  Place roll in jelly-roll pan seam side down.  Brush with melted butter.  Bake 40 minutes or just until golden.  Cool in pan about 30 minutes.  Slice with sharp knife in serving pieces. Serve hot or cold.