Apple Strudel

for the Filling
3 large bramley apples
25g dairy-free margarine
50 – 100g caster sugar
60g sultanas
2 teaspoons ground cinnamon

for the Strudel
Dairy-free margarine, melted
½ pack spring roll rice paper wrappers

for the Filling
Peel the apples, cut into quarters and cut out the core. Cut the apple into small chunks.

Melt the dairy-free margarine in a saucepan and add the apple. Soften over the heat making sure to leave some chunks of apple.

Stir in the sugar and cinnamon. Taste to see if you need to add extra sugar.
Leave to cool.

for the Strudel
Dip eight rice paper wrappers into cold water and lay out on a sheet of kitchen roll.

Line an oven tray with greaseproof paper and brush with sunflower oil.

Lay two wrappers side by side along the centre of the oven tray slightly overlapping.

Brush with melted dairy-free margarine. Lay one pancake over the centre, brush with melted dairy-free margarine. Cover with two more pancakes and brush with dairy-free margarine. It should be a rough rectangle shape.

Spoon the apple down the centre of the wrappers and fold over the sides, completely wrapping the parcel of apple.

Brush with melted dairy-free margarine and cover with an extra layer of rice paper. Brush with a final layer of melted dairy-free margarine and sprinkle with brown sugar and ground cinnamon.

Bake at 200°c / 180°c fan oven / 400°f / gas mark 6 for 30 minutes until golden brown.

Serve with dairy-free custard or ice cream.