apple amaretti strudel

12 sheets off filo pastry

175g melted unsalted butter

8 amaretti biscuits finely crushed

extra butter for greasing

icing sugar sifted

whipped cream for serving

for the filling

40g raisins

2 tbs brandy

75g dark brown sugar

1 tspn cinammon

juice and grated rind of 1 lemon

5 large Coxs or Granny Smith apples

3 large cooking apples

50g dry fine breadcrumbs

65g almonds chopped

The same day as serving soak raisins in brandy for at least 15 minutes. 

Mix sugar with cinammon and lemon rind. 

Peel core and thinly slice the apples. 

Place in a bowl and toss with the sugar mixture and half the breadcrumbs; then mix in the raisins nuts and lemon juice.

Carefully unfold the filo leaves. 

Keep the leaves covered with a sheet of plastic. 

Lift off 1 sheet place on a clean surface. brush with melted butter and sprinkle with a few tablespoons of amaretti crumbs. 

Layer with 6 more sheets of filo brushing each with butter but only sprinkling every other layer with the crumbs. 

Sprinkle a few tablespoons of breadcrumbs over the last sheet and place half of the apple mixture at the bottom edge of the strip. 

Starting at the applefilled edge roll up the dough as for a Swiss roll. 

Place on a buttered baking tray seam side down and fold ends under to seal. 

Brush with melted butter. 

Repeat to make a second strudel. 

Cover with clingfilm  to make airtight and refrigerate. 

Allow about 11/2 hours  baking and  resting time. 

Before serving preheat oven to l90C (375F gas 5). 

Remove clingfilm and bake for 45 minutes. 

Remove from oven and sprinkle top with sifted icing sugar. Leave for 15 minutes to 1 hour before serving. 

Serve with whipped cream. 

Serves 10