Apple strudel recipe
 Sweet and spiced, this apple strudel from Rick Stein is a winner. Be sure to melt the butter used to separate the layers of pastry, as this makes for a great flaky crust. 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced1½ tsp ground cinnamon½ unwaxed lemon, zest only2 tsp lemon juice100g/3½oz golden caster sugar75g/2½oz raisins95g/3½oz butter40g/1½oz white breadcrumbs6 large sheets filo pastry1 tbsp icing sugar 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced 1½ tsp ground cinnamon ½ unwaxed lemon, zest only 2 tsp lemon juice 100g/3½oz golden caster sugar 75g/2½oz raisins 95g/3½oz butter 40g/1½oz white breadcrumbs 6 large sheets filo pastry 1 tbsp icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.