4 slices of whole-wheat bread 

      1 large baking apple, peeled, cored, and thinly sliced 

      1/4 c. raisins and/or dried currants 

      1/2 tsp. ground cinnamon 

      2 TBSP sugar 

      1/2 of a 16-oz. package of phyllo dough, thawed 

      1/4 c. butter, melted 

Preheat the oven to 400.  Grind the bread into coarse crumbs in a blender or food processor, then  spread on a foil-covered rimmed cookie sheet and briefly toast in the oven until the crumbs are dried and beginning to lightly brown.  Place half of the toasted crumbs in a large bowl, and the other half in a small bowl.  Add the apples, raisins, cinnamon, and sugar to the large bowl, and toss to combine.  Lightly butter the foil on the cookie sheet, and place four sheets of the phyllo dough on it.  Brush the top of this pile of sheets with butter, sprinkle with about a couple of teaspoons of the breadcrumbs from the small bowl, and repeat – using four sheets of phyllo at a time – until all the dough has been used.  Spread the fruit mixture lengthwise down the center of the top sheet, then roll the sheets lengthwise to form a log shape, encasing the fruit. Brush with the remaining melted butter, and dust with cinnamon sugar if desired.  Bake at 400 for 10 minutes, then reduce the heat to 200 and bake for an additional 30 minutes.  Serve warm or at room temperature.

Recipe from LastMinuteCooking.com