APPLE AND CINNAMON STRUDEL

◆ 300g Golden Delicious apples, diced ◆ 100g sultanas ◆ ½ teaspoon ground cinnamon ◆ 1 tablespoon clear honey ◆ 3 sheets of filo pastry ◆ 1 egg white, lightly beaten ◆ 25g flaked almonds ◆ 2 teaspoons low-fat crème fraîche (optional), ◆ Extra cinnamon (optional),

1 Preheat the oven to 190°C/Fan 170ºC/Gas 5.

2 Cook the apples, sultanas, cinnamon and three-quarters of a tablespoon of honey in a saucepan on the hob over a low heat for 8–10 minutes, or until the fruit is soft. 3 When you are ready to assemble the strudel, unroll the filo pastry sheets. Brush one sheet with egg white, place another sheet on top of it, and repeat twice. Spoon the fruit mixture lengthways across one edge of the pastry, leaving 1cm of space at each end. Roll up the strudel, beginning with the side where the filling is and

working across to the other side so you are left with a long tube shape. Press the edges together firmly to seal, and seal the ends well with egg white. 4 Line a baking tray with greaseproof paper and carefully place the strudel on to the tray. Brush the remaining honey across the top and slash the pastry at 2cm intervals along the length of the strudel. Scatter over the flaked almonds and bake in the oven for 30–40 minutes. 5 Allow the strudel to cool for 5 minutes, and serve with a little low-fat crème fraîche. Sprinkle with extra cinnamon if required.