Strudel Dough
2 quarts cooking apples, cut fine
1 cup seeded raisins
1/2 cup currants
1/4 pound almonds, blanched and chopped
1 cup granulated sugar mixed with 1 teaspoon cinnamon
1/2 cup melted butter

Combine all ingredients except butter. As rapidly as possible, spread apple filling evenly over three-quarters of the stretched, buttered Strudel Dough. Drip some melted butter over filling. Roll up, trim edges, then place in pan. Brush with remaining butter from time to time while baking.

Serve slightly warm.