Apple Strudel

5 tart apples, peeled, cored, quartered, thinly sliced
grated rind of 1/2 a lemon
juice from 1/2 a lemon
3/4 cup natural cane sugar
1 teaspoon cinnamon
2 teaspoons all-purpose flour
pinch sea salt
8 ounces phyllo pastry, thawed
1 stick butter, melted

1. Heat oven to 400°. Mix apples with lemon rind, lemon juice, sugar, cinnamon, flour, and sea salt in a bowl; set aside.
2. Place 1 phyllo leaf on a clean work surface, short end closest to you, and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 of the butter.
3. Mound half of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
4. Roll up the filling encasing the apples and tucking in the edges as you roll. Brush top of the strudel with butter.
5. Repeat the entire procedure for the second strudel. Place strudels on a greased, rimmed baking sheet. Bake for 20 to 25 minutes, until browned.

Working with phyllo dough: Thaw dough out in refrigerator overnight. Remove wrapping and unroll. Place a damp dish towel over the exposed dough sheets to prevent them from drying out. Re-cover in between brushing each layer. Wrap remaining dough tightly in plastic wrap.