Apple strudel

Apple Strudel
serves 6

60g butter, melted, plus extra
500g cooking apples, peeled and cored then cubed
1 tbsp lemon juice
75g pecans, roughly chopped
85g caster sugar, plus extra
35g brioche breadcrumbs
10 large sheets filo pastry
icing sugar to decorate

Cook the apples and lemon juice for 5 minutes until apples are soft. Transfer to a bowl along with the nuts, sugar and breadcrumbs and mix.

Spread out a damp tea towel on a work surface and place a sheet of the pastry on it. Brush generously with the melted butter, then cover with another sheet of filo, brushing again with butter. Repeat the process with the rest of the sheets.

Spoon the apple and pecan mixture onto the middle of the filo stack and roll up the pastry like a swiss roll. Brush all over with butter and sprinkle over some caster sugar. Place on a greased and lined baking tray and bake for 20-30 minutes at 200c/gas 6, until golden brown.

Or try this alternative strudel:
Apple and Sultana Strudel