3cooking applespeeled, cored, quartered and sliced
100gsquashsuch as butternut, peeled and thinly sliced
zest and juice of ½ lemon
2tablespoonslight muscovado sugar
3tablespoonsdried cranberriesor raisins
Preheat oven to 190C and line a baking tray with parchment paper.
To make the filling, combine the apples, lemon zest and juice, sugar, spices, dried cranberries and almonds.
Brush one sheet of filo with a little melted butter, repeating with the other sheets and layering them on top of each other.
Spread the filling along the long edge of the pastry and roll up, tucking in short ends to form long roll. Place seam side down on the prepared baking sheet. Brush with the remaining butter and press the flaked almonds over the strudel.
Bake for 40 minutes or until crisp and golden. Dust with powdered sugar and serve warm or cold.