|Filo pastry||1 1⁄2 Pound, thawed if frozen (500 Gram Fresh /Frozen)|
|Unsalted sweet butter||4 Ounce, melted (115 Gram /0.5 Cup)|
|Confectioners' sugar||1 Tablespoon (For Dusting)|
|Cooking apples||2 1⁄4 Pound, peeled, cored and sliced (1 Kilogram)|
|White breadcrumbs||4 Ounce (115 Gram /0.75 Cup)|
|Granulated sugar||5 Ounce (150 Gram /0.75 Cup)|
|Raisins||3 Ounce (75 Gram /Generous 0.5 Cup)|
|Finely grated lemon rind||1|
|Butter||2 Ounce (50 Gram /0.25 Cup)|
1. Preheat the oven to 180°C/350°F/ Gas 4. To make the filling, place the sliced apples in a large mixing bowl. Add the breadcrumbs, sugar, cinnamon, raisins and grated lemon rind and mix well. Melt the butter in a small pan, then stir it in to the mixture.
2. Lay a sheet of filo pastry on a lightly floured work surface and brush with a little melted butter. Place another sheet on top and brush with melted butter as before. Continue stacking the sheets and brushing with the butter until there are four or five layers in all.
3. Spoon the filling into the centre of the pastry, leaving a 2.5cm/1in border all round. Fold in the two shorter sides, then roll up from one long side, Swiss-roll (jelly-roll) style. Place the strudel on a lightly buttered baking sheet, seam side down. Brush the pastry with the remaining melted butter. Bake for 30-40 minutes, or until golden.
4. Remove the strudel from the oven and place on a wire rack to cool. Dust with icing sugar before cutting into slices for serving.