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How to make Amaretto spiked apple strudel

Yield = 8
Prep time: 0:40
Cook time: 0:40
Total time: 1:20

Ingredients

120g unsalted butter
1.1kg Granny Smith apples, peeled, cored, quartered, thinly sliced
100g (1/2 cup) caster sugar
1 tablespoon amaretto liqueur
1 tablespoon lemon juice
2 teaspoons finely grated lemon rind
1 teaspoon ground cinnamon
55g (1/2 cup) almond meal
8 sheets filo pastry
Icing sugar, to serve
Double cream (optional), to serve

Method

Step 1 Melt 20g of the butter in a large frying pan over medium heat. Stir in the apple. Add the sugar, amaretto, lemon juice and rind, and cinnamon. Cover and cook for 2 minutes. Uncover and cook for 4 minutes or until apple starts to soften. Transfer to a colander. Cool for 20-30 minutes.
Step 2 Preheat oven to 180°C. Melt remaining butter. Cool slightly. Lightly brush a baking tray with butter. Transfer the drained apple mixture to a bowl. Stir in 2 tablespoons almond meal.
Step 3 Brush 1 filo sheet with melted butter. Sprinkle with 2 teaspoons almond meal. Top with another filo sheet. Brush with melted butter. Sprinkle with 2 teaspoons almond meal. Repeat with melted butter, remaining filo sheets and almond meal. Place apple mixture along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends. Roll up firmly to enclose. Place, seam-side down, on prepared tray. Brush with the remaining butter.
Step 4 Bake for 25-30 minutes or until golden. Dust with icing sugar and serve with cream.