Apple filo roll
600 g, 1 bramley and 2 braeburn apples, cut into chunks
Light Brown Sugar
Lemon Juice, Fresh
45 ml, juice of 1
1 teaspoon(s), level
6 sheet(s), large
Low Fat Spread
40 g, melted
25 g, wholemeal
2 teaspoon(s), level
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking sheet with baking paper.
- Put the apples into a pan with the sugar, raisins, lemon juice, ½ tsp cinnamon and the nutmeg. Bring to a gentle simmer, then remove from the heat.
- Meanwhile, lay one of the filo pastry sheets on the baking sheet and brush with the melted spread. Continue layering the filo sheets and brushing with the spread until you have used all of the pastry. Scatter the breadcrumbs over the top layer and spoon the apple mixture along one of the shorter sides. Roll up into a log, sealing the sides as you roll. Brush the top with the remaining spread and sprinkle over the remaining cinnamon.
- Bake for 25–30 minutes or until pale golden. Dust with icing sugar before serving.