Apple strudel

• 120 g Butter (melted)
  Swaps (2)
• 1 u Lemon (juice and zest)
  Swaps (1)
• 80 g Sugar
• 1 teaspoon Cinnamon (ground)
• 2 tablespoons Icing Sugar (for dusting)
  Swaps (1)
• 60 g Raisins (soaked in warm water or rum)
• 6 sheets Filo Pastry
• 60 g Breadcrumbs
  Swaps (2)
• 1 kg Cooking Apples (tart, such as Bramley or Reinette)

Instructions

1. 1

   Toast the breadcrumbs in a frying pan with 30 g of butter, stirring, until golden. Leave to cool.

   4 min

2. 2

   Peel and core the apples and slice them thinly. Mix with the lemon juice and zest, sugar, cinnamon and drained raisins.

   10 min

3. 3

   Preheat the oven to 190 °C. On a clean tea towel, layer the filo sheets, brushing each one with melted butter.

   5 min

4. 4

   Scatter the breadcrumbs over two thirds of the pastry, leaving a border, and pile the apple on top. Fold in the sides and roll up, using the tea towel to help. Transfer to a lined baking tray, seam side down, and brush with butter.

   8 min

5. 5

   Bake until golden and crisp, brushing once more with butter halfway through.

   35 min

6. 6

   Let it cool slightly, dust with icing sugar and slice with a serrated knife.