Apple Strudel

Preheat the oven to 190°C (fan 170°C, gas mark 5).

 

Peel, core and thinly slice the apples into a bowl. Add the ground almonds, spices and sugar and orange zest.

Unroll the pastry and cover with a damp cloth to stop it from drying out. Taking one sheet at a time brush each sheet of filo pastry with the oil, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.

Arrange the apple mixture in a narrow strip, lengthways down the centre of the pastry to within 3cm of each shorter edge. Fold the two shorter edges over the filling and then fold over one long edge and tuck the fruit firmly underneath the pastry.

Brush with the remaining oil and fold over the other edge, so that it overlaps by at least 5-6cm. Carefully transfer the strudel to a large oiled baking sheet. Bake for 35-40 minutes, until crisp and golden.

Leave the strudel to cool down slightly. Dust with a light sprinkle of cinnamon and Half Spoon sugar before slicing and serving with low fat custard or low fat Greek yoghurt.