SOUTH DOWNS Slightly Salted Butter (045597)
SYSCO Ground Cinnamon (052634)
TATE & LYLE Caster Sugar (054631)
TATE & LYLE Demerara Sugar (054651)
TATE & LYLE Icing Sugar (054661)
CHEF WILLIAM Breadcrumbs (056746)
KERRYMAID Ready to Serve Custard (057000)
JUS-ROL Filo Pastry Blocks (530060)
Peel and core the apples and slice into 1cm pieces and place into a large bowl.
Mix with caster and demerara sugar, cinnamon, lemon zest, breadcrumbs and soaked sultanas.
Place a sheet of filo pastry onto a large tray and brush all over with melted butter.
Place a second sheet on top and brush with melted butter, repeat with the rest of the filo.
Place the apples towards the edge of the filo, leaving a little cap at each end.
Roll the filo around the apples, tucking the sides under.
Brush with melted butter and sprinkle over flaked almonds, bake for 25 minutes, remove from the oven, sprinkle with icing sugar and pop back into the oven for a further 10 minutes, leave to cool before slicing and serving with whipped Chantilly cream, icing sugar and a touch of cinnamon if you like.