This strudel combines mincemeat with tart apple slices to cut the sweetness. Bramleys are perfect in it.
Preheat the oven to 180°C/350°F/gas 4. Core, peel and slice the apples and turn them in a bowl with the lemon juice and caster sugar.
Melt the butter and brush this on the sheets of filo. Arrange them on a Swiss roll tin, overlapping to cover it.
Mix the mincemeat with the apple slices and spoon in a central mound over the pastry. Roll up and wrap the pastry sheets to make a neat roll and tuck the ends under. Brush with the remaining butter and bake for 25 minutes. Serve with crème anglaise.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.