Low sugar Apple Strudel

Serves 6

800g Granny Smith apples

Juice ½ lemon

½ cup castor sugar

1 teaspoon grated lemon rind

6 whole cloves

60g almond meal

60g sultanas

6 sheets filo pastry

1 egg, lightly beaten

Peel and core the apples and cut into thin slices.  Place in a bowl with the lemon juice, lemon rind and cloves.  Mix gently, ensuring that all apple surfaces are covered.  Cover the bowl with cling wrap and leave to stand for about one hour.  Drain well, discarding the liquid.

Heat oven to 180°C.  Line a baking tray (30cm x 30cm approximately) with baking paper.

Place one sheet of filo pastry on the bench top or board and spray lightly with cooking oil spray.  Repeat 4 times, then top with final sheet of pastry.  Sprinkle with half of the almond meal.  Top with half the apples, leaving a 3cm border all around. 

Sprinkle with half the sultanas, the rest of the apples, then the remaining almond meal and sultanas.  Fold the shorter ends of pastry in and brush these and rest of edges with a little beaten egg.  Roll up carefully (Swiss Roll style, from the longer edge).  Place on tray and brush with more of the beaten egg.  Sprinkle with cinnamon and a scant ½ teaspoon castor sugar if desired.  Bake for 30 minutes or until golden. 

The strudel is delicious served with low sugar and low fat vanilla yoghurt.