Instructions

1. Soak the raisins in rum or brandy for about 2- 4 hours, then drain. (optional)
2. Peel, core and cut the apples in half, then slice them into thin moon shapes. Put them in a big bowl, add the cinnamon, ground cloves, lemon zest and juice, sugar and raisins. Mix carefully and rest.
3. Preheat the oven to 180C. Line a baking tray with baking parchment.
4. In a small frying pan, melt a knob of butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.
5. Melt the remaining butter in a pan, let it cool.
6. Clear a large worksurface and cover with a clean, slightly wet tea-towel. Lay a sheet of the filo in the middle of the towel, then using a silicon brush, brush it with the melted butter. Lay another sheet on top and repeat until you have used all the filo sheets.
7. Spread the filling evenly along the length of the pastry, about 2-3cm in from the edge, up to the third of the sheet’s width. Using the tea-towel, roll up the pastry to enclose the filling, creating a fat sausage. Tuck the ends in and move it onto the lined baking sheet, seam-side down. Brush with the remaining melted butter. (You can scatter almond flakes on top, if liked).
8. Bake for about 35-45 minutes, until golden-brown.
9. Let it cool, then dust with icing sugar. Serve with custard or vanilla ice-cream.