• 750 g apples, peeled, cored, quartered and sliced
  • 1½ tsp ground cinnamon
  • ½ unwaxed lemon zest
  • 2 tsp lemon juice
  • 100 g sugar
  • 75 g raisins
  • 100 g butter
  • 70 g ground almonds
  • 6 large sheets filo pastry
  • 1 tbsp icing sugar

Preheat the oven to 190 C. (if using a convection oven, set to 180 C.)
Line a baking tray with baking paper.
Mix the apples with the cinnamon, lemon zest and juice, sugar, almonds and raisins.
Melt the 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 apple filling along the length of the pastry along one side about 2-3 cm 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 whipped cream, ice cream or vanilla sauce.