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1
The same day as serving soak raisins in brandy for at least 15 min.
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2
Mix sugar with cinammon and lemon rind.
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3
Peel core and thinly slice the apples.
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4
Place in a bowl and toss with the sugar mix and half the breadcrumbs; then fold in the raisins nuts and lemon juice.
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5
Carefully unfold the filo leaves.
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6
Keep the leaves covered with a sheet of plastic.
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7
Lift off 1 sheet place on a clean surface.
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8
brush with melted butter and sprinkle with a few Tbsp.
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9
of amaretti crumbs.
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10
Layer with 6 more sheets of filo brushing each with butter but only sprinkling every other layer with the crumbs.
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11
Sprinkle a few Tbsp.
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12
of breadcrumbs over the last sheet and place half of the apple mix at the bottom edge of the strip.
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13
Starting at the applefilled edge roll up the dough as for a Swiss roll.
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14
Place on a buttered baking tray seam side down and fold ends under to seal.
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15
Brush with melted butter.
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16
Repeat to make a second strudel.
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17
Cover with clingfilm to make airtight and chill.
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18
Allow about 1 1/2 hrs baking and resting time.
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19
Before serving preheat oven to 190C (375F gas 5).
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20
Remove clingfilm and bake for 45 min.
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21
Remove from oven and sprinkle top with sifted icing sugar.
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22
Leave for 15 min to 1 hour before serving.
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23
Serve with whipped cream.
