Preheat oven to 450°.
Let pastry shells soften at room temperature for 20 minutes.
Combine cherry pie filling and lemon rind in a small bowl; reserve.
On a cloth lined, well floured board, overlap pastry shells in a straight line.
Using a floured stockinette covered rolling pin, press down onto the pastry shells,
(Note: You may use a floured rolling pin without the stockinette, but flour the rolling pin frequently to prevent the pastry shells from sticking.)
Roll out from center of pastry shells to a 16x22 inch rectangle, being careful not to tear pastry.
Sprinkle pastry with bread crumbs.
Spoon cherry pie filling down length of pastry closest to you into a 2 inch strip and within 2 inches of edges.
Fold in sides; keep filling in.
Using the pastry cloth, grasp at both ends and gently lift the cloth up and let the strudel roll itself up.
Carefully slide onto a cooky sheet, keeping seam side down, and form into a horseshoe shape.
Brush top generously with milk; sprinkle on almond slices, pressing well in order to keep in place.
Then sprinkle with sugar.
Lower oven heat to hot (400°).
Bake 10 minutes or until golden brown; let cool on baking sheet 10 minutes.
Serve the strudel warm.