• 100 g (3½ oz) muscatel raisins
  • 2 tablespoons brandy
  • 750 g (1½ lb) dessert apples, quartered, cored and cut into small dice
  • 75 g (3 oz) fresh white breadcrumbs
  • 50 g (2 oz) soft light brown sugar
  • grated rind of 1 lemon
  • 50 g (2 oz) pine nuts, toasted
  • 1 teaspoon ground cinnamon, plus extra for dusting
  • 12 sheets chilled filo pastry from a 200 g (7 oz) pack
  • a little flour, for dusting
  • 65 g (2½ oz) unsalted butter, melted
  • 2 tablespoons icing sugar, for dusting

Put the raisins in a bowl and cover with the brandy. Set aside to soak for 2 hours.

Put the apples in a bowl and add the breadcrumbs, sugar, lemon rind, pine nuts, cinnamon and the raisins and their juices. Stir well.

Lay 2 sheets of the pastry on a lightly floured work surface, next to each other and overlapping by about 2.5 cm (1 inch) to form a larger sheet of pastry. Brush with melted butter, then top with the remaining pastry, brushing each layer with a little butter.

Spread the apple mixture over the pastry, leaving a 5 cm (2 inch) border. Fold the long sides over the filling. Brush with butter and roll up from a short side to form a Swiss roll.

Transfer to a baking sheet, brush with the remaining melted butter and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until lightly golden. Combine the sifted icing sugar with a little extra cinnamon and dust the strudel. Serve hot with custard or whipped cream.

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