• 1 eating apple, such as Braeburn (about 150g/5 1/2oz total unprepared weight)
• 55g (2oz) frozen or fresh raspberries (see Cook’s tips)
• 2 tsp light soft brown sugar
• 25g (1oz) sultanas
• 1/2 tsp ground cinnamon
• 2 large sheets of chilled fresh (or frozen, defrosted) filo pastry (each sheet about 48x25cm/19x10in in size)
• Rapeseed oil, for brushing
• 1/2 tsp icing sugar, for dusting (optional)


1. Preheat oven to 200ºC/180ºC fan/gas mark 6. Line a baking sheet with non-stick baking paper; set aside. Peel, core and slice apple; combine apple slices, raspberries, brown sugar, sultanas and cinnamon in a bowl, stirring to mix. Set aside.
2. Cut each sheet of filo pastry widthways into thirds, so you end up with 6 smaller rectangular pieces of filo. Lightly brush 3 pieces of filo with rapeseed oil; layer oiled filo pieces on top of each other on a sheet of non-stick baking paper. Repeat with remaining 3 pieces of filo to make 2 stacks of pastry.
3. Spoon some apple mixture down the centre of each stack of pastry, dividing it evenly and leaving a good border uncovered all around edge of each pastry stack. For each strudel, fold short edges of pastry over fruit mixture; fold long edges over mixture to enclose filling completely and pinch edges together to seal. Turn over and place strudels, seam-side down, on to prepared baking sheet. Brush lightly with a little oil.
4. Bake in oven for 20–25 minutes or until pastry is crisp and golden brown. Remove from oven; dust with icing sugar (if using) and serve.