Apple and raspberry strudels

1. Preheat oven to 200ºC/180ºC fan/gas mark 6. Line a baking sheet with non-stick baking paper; set aside. Peel, core and slice apple; combine apple slices, raspberries, brown sugar, sultanas and cinnamon in a bowl, stirring to mix. Set aside.
2. Cut each sheet of filo pastry widthways into thirds, so you end up with 6 smaller rectangular pieces of filo. Lightly brush 3 pieces of filo with rapeseed oil; layer oiled filo pieces on top of each other on a sheet of non-stick baking paper. Repeat with remaining 3 pieces of filo to make 2 stacks of pastry.
3. Spoon some apple mixture down the centre of each stack of pastry, dividing it evenly and leaving a good border uncovered all around edge of each pastry stack. For each strudel, fold short edges of pastry over fruit mixture; fold long edges over mixture to enclose filling completely and pinch edges together to seal. Turn over and place strudels, seam-side down, on to prepared baking sheet. Brush lightly with a little oil.
4. Bake in oven for 20–25 minutes or until pastry is crisp and golden brown. Remove from oven; dust with icing sugar (if using) and serve.

Cook's tips

• If using frozen raspberries, weigh out 55g (2oz) frozen raspberries; leave to defrost at room temperature for about 30 minutes. Drain off excess juice before combining raspberries with other filling ingredients.
• Try using frozen or fresh blackberries or blueberries instead of the raspberries.
• Finely grated lemon zest or ground mixed spice is a good substitute for the cinnamon.
• Chopped dried apricots make a tasty alternative to the sultanas.