Mix the apples with the cinnamon, lemon zest and juice and sugar. Melt 20g of the butter in a small frying pan and fry the breadcrumbs until golden. Add them to the apples, then stir in the mincemeat. Preheat the oven to 180°C/Fan 160°C. Line a baking sheet with baking paper.

Melt the rest of the butter in a pan. Place a clean tea towel on the worktop with the long edge towards you. Place a sheet of the filo on top and brush with some of the melted butter. Lay another sheet over it and brush with butter, then repeat until you have used all the filo. Pile the filling on to the filo, leaving a border of about 3cm all round. Tuck the ends of the filo in and then, using the tea towel to help, roll the pastry away from you to enclose all the filling.

Transfer the roll, seam-side down, to the lined baking sheet and brush with the rest of the melted butter. Bake for 40–45 minutes until golden. Toast the almonds in a dry pan until golden.

Allow the strudel to cool to room temperature, then dust with icing sugar and scatter over the toasted almonds. Slice and serve with custard, cream or ice cream.