Ingredients

• Grated rind and juice 1 lemon
• 5ml (1 tsp) mixed spice
• 115g (4oz) sultanas
• 25g (1oz) fresh breadcrumbs
• 15ml (1 tbsp) cornflour
• 75g (3oz) caster sugar
• 700g (1.lb) cooking apples
• 12 sheets filo pastry about 150g (5oz)
• 50g (2oz) butter, melted
• 50g (2oz) ground almonds
• Icing sugar, for dusting

Tools

• High speed slicer shredder

Method

1. Preheat the oven to 190°C/375°F/Gas 5. Lightly grease a baking sheet. Mix the lemon rind, mixed spice, sultanas, breadcrumbs, cornflour and all but 15ml (1 tbsp) of the caster sugar together.
2. Peel, quarter and core the apples. Fit the coarse slicing plate to the high speed slicer shredder and slice the apples. Toss in the lemon juice. Add the breadcrumb and sultana mixture and gently toss the mixture together.
3. Lay four sheets of filo pastry, side by side, overlapping the longest edges by about 2.5cm (1 inch). Brush between the overlap and the whole sheets of pastry with melted butter.
4. Cover with another four sheets and brush with butter. Repeat once more with the remaining filo sheets and more melted butter. Sprinkle with the ground almonds.
5. Place the apple filling on the pastry and spread to cover, leaving a 2.5cm (1 inch) gap around the edges. Fold the border over the filling and roll up, starting at one short side.
6. Place on the prepared baking sheet, brush with the remaining butter and sprinkle with the remaining sugar. Bake for 35-40 minutes, or until golden and the apples are tender.
7. Dust with icing sugar and serve warm or cold, cut into slices.

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