Apple Strudel Baklava

3/4 pound phyllo dough (18x16-inch sheets)
1-1/4 cups butter or margarine, melted
2 cups coarsely shredded, peeled apples
1 cup chopped walnuts
1 cup chopped toasted almonds
2/3 cup sugar
1/4 cup raisins
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 cup 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 melted butter. Combine remaining ingredients except honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter, and then the remaining filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 degrees F. for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool.--Michelle Myers, Campbell, Calif.

Makes 40 pieces.

[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]