Almond-Apple Strudel

2 large McIntosh or other cooking apples, peeled, chopped (about 3 cups)
1/4 cup firmly packed brown sugar
6 tablespoons slivered almonds, divided
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
PAM® Butter No-Stick Cooking Spray
1/4 cup granulated sugar, divided
2 tablespoons fresh bread crumbs
6 sheets frozen phyllo dough, thawed

Directions
Preheat oven to 350°F. Combine apples, brown sugar, 4 tablespoons almonds, the cinnamon and almond extract in large bowl. Spray evenly with cooking spray; toss to coat.
Combine 2 tablespoons granulated sugar and the bread crumbs in small bowl; set aside. Place 1 of the phyllo sheets on ungreased baking sheet; spray evenly with cooking spray. Sprinkle with 2 teaspoons of the bread crumb mixture. Repeat layering with remaining 5 phyllo sheets and remaining bread crumb mixture.
Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of filling on each end. Roll up in jelly-roll fashion; place, seam-side down, on baking sheet. Cut 5 or 6 slits in top of pastry. Spray evenly with cooking spray; sprinkle with remaining 2 tablespoons granulated sugar and remaining 2 tablespoons almonds.
Bake 25 to 30 minutes, or until golden brown. Cut crosswise into 8 slices to serve.

Notes
Keep phyllo covered with damp paper towel or plastic wrap to prevent drying.