Layers of crisp filo pastry encase apple, sultanas and cinnamon to create this great teatime classic, lightly dusted with icing sugar.
Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and line the baking sheet with a piece of baking paper.
Peel, core and thinly slice the apple and place the slices in a bowl. Sprinkle over the sugar and cinnamon, and stir to coat the slices.
Melt the butter in a small pan. Take a sheet of filo pastry and lay it on your work surface with the short edge towards you. Use a pastry brush to brush all over the pastry with butter and lay another sheet on top. Brush this with butter and repeat the brushing and layering with the last two sheets of pastry.
Place the apple slices in an even layer on the front half of the pastry sheets, then sprinkle over the sultanas. Starting at the front edge, roll up the pastry to fully encase the filling. Using two metal spatulas, carefully transfer the strudel to the lined baking sheet and brush all over with the remaining melted butter. Bake in the oven for 30–35 minutes until crisp and golden.
Leave to cool for 10 minutes on the baking sheet before carefully transferring to a wire rack and leaving to cool completely. Dust with icing sugar and serve cut into thick slices.
Photography: David Munns © Hodder & Stoughton