4 sheets of filo pastry, about 48 x 25 cm (19 x 10 inches)
50 g (2 oz) unsalted butter, melted
icing sugar, for dusting
vanilla ice cream, to serve (optional)
Mix together the apples, mincemeat and pecan nuts in a bowl.
Lay the first sheet of filo pastry on a clean tea towel on the work surface and brush with melted butter. Repeat with the remaining sheets of pastry.
Spread the mincemeat mixture over the pastry, leaving a 2.5 cm (1 inch) border. Fold in the ends over the filling, then roll up like a Swiss roll, from one long edge, using the tea towel. Once rolled up, press the strudel gently together. Place on a baking sheet and brush with the remaining butter.
Place in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20 minutes or until golden brown. Dust with icing sugar and serve with scoops of vanilla ice cream, if using.