Instructions

1. Dry-fry the almond flakes in a non-stick frying pan then mix with the breadcrumbs. Set aside.
2. Peel & core the apples, then slice them thinly.
3. In a large mixing bowl sprinkle the apple slices with lemon & orange zest and the sugar & spices. Then gently combine with the mincemeat and walnuts.
4. Melt the butter in the frying pan.
5. Preheat the oven to 180°C.
6. Grease a large flat baking tray with the butter and place the first sheet of filo pastry on it. Brush it with some butter, sprinkle a third of the almond crumble on top, then cover it with another sheet of pastry. Butter this one too, sprinkle with crumble then layer the next sheet on top, butter and so on. Do the same the last sheet but leave about a 5 cm edge all around and spread the apple mixture on top,
7. Pick up the longer edge of the sheets and fold it over to just cover the filling, then pick up the other long edge edge and fold it back over tightly, as if you were wrapping something up.
8. Now turn the strudel over so that the folds are underneath. Tuck in both ends and crimp them closed.
9. Brush the pastry with some melted butter, then place it in the oven. Bake for 30-40 minutes until golden.
10. Rest for 15 minutes. Cut off the ends, then dust with icing sugar just before serving.