Four 25× 45 cm ( 10 × 18in ) sheets of filo pastry 60g (2oz) butter, melted 30g (1oz) fresh white breadcrumbs 15g (½ oz) flaked almonds icing sugar for dusting .
750g (1½ lb) cooking apples, quartered, cored, peeled, and sliced grated zest and juice of 1 lemon 3tbsp light muscovado sugar ½tsp ground mixed spice ½tsp ground cinnamon 125g (4oz) sultanas 60g (2oz) blanched almonds, roughly chopped .
1- Make the filling : mix together the apples, lemon zest and juice, sugar, mixed spice, cinnamon, sultanas, and almonds.
2- Lightly brush 1 sheet of filo pastry with melted butter. Cover with the remaining sheets, brushing each with butter. Add the filling and finish the strudel .
3- Brush the strudel with melted butter and sprinkle the almonds. Bake in a preheated oven at 190ْC ( 375ْF, Gas 5 ) for 40-45 minutes until the pastry is crisp and golden. Dust with icing sugar. Serve warm or cold.
FINISHING THE STRUDEL
Sprinkle the breadcrumbs over the pastry. Spoon the apple mixture along the middle of the pastry.
Fold the pastry to enclose the filling, turn over on to a baking tray, and bend into a horseshoe shape.