THE EASIEST APPLE STRUDEL

Preheat your oven to 200 deg C. Lay 6 sheets of filo pastry under a damp tea towel , sprinkling with fine polenta between each sheet. I used 2x 415gm cans of pie apple and mixed these with 1/2 cup of sultanas ,1/2 tsp of ground cloves , 1/2tsp of mixed spice . Spread the layered sheets of pastry with the apple mixture down the centre of the pastry within 3cm of the ends Roll one long end of pastry over the filling and rollas for a sponge roll . Place the roll on a greased and lined baking tray . Mix 1 tbs of melted butter/marg with 1 tsp of icing sugar . Brush around the end edges of the pastry , fold in short ends over filling, brush remaining butter over the top of the roll. Use a sharp knife to pierce the strudel surface . Bake for 25 minutes or until pastry is lightly golden and cooked through . Serve warm with thickened cream .