TOFFEE APPLE STRUDEL

INGREDIENTS

50g fresh white breadcrumbs

75g butter, melted

4 Braeburn apples, peeled, cored and very finely sliced

zest and juice 1 lemon

50g sultanas

2 tbsp light brown soft sugar

75g butter toffees, chopped

6 sheets filo pastry

4 tbsp toffee sauce, plus extra for serving

2 tsp icing sugar

METHOD

1. Preheat the oven to 200°C/180°C fan/Gas 6. Place the breadcrumbs in a small roasting tin and mix with 25g of the melted butter. Bake in the oven for 5 minutes until golden and crisp, stirring occasionally and taking care not to burn.

2. Combine the sliced apples with the lemon zest and juice, sultanas, brown sugar and toffee. Place a large sheet of greaseproof paper on the work surface and set a sheet of filo on top. Brush with the butter and place another sheet on top. Repeat this process until all of the filo is used up and you have a rectangle measuring about 45cm x 35cm.

3. Spoon the breadcrumb mixture along the long length of the pastry, leaving a 5cm gap at the top and both sides. Arrange the apple mixture on top and drizzle with the toffee sauce. Fold the sides over the apples at each end and roll up to form a tight roll.

4. Brush with butter and place seam side down on a baking sheet. Bake for 25 minutes until golden and crisp. Place on a serving platter, dust with the icing sugar and serve with extra warmed toffee sauce and cream or ice cream.