Method

Preheat the oven to 200 °C.

Place the apples in a pan with the butter and sugar and cook until soft and golden, about 15 minutes. Allow to cool.

Place the cooled apple mixture in a bowl together with the Christmas mincemeat, cherries, pecan nuts, flaked almonds, orange zest and juice, as well as half the breadcrumbs and stir well to combine.

Arrange a clean tea towel on a suitable surface, sprinkle with flour then layer a sheet of phyllo on top. Brush the phyllo with melted butter and repeat with the remaining phyllo. Sprinkle the remaining breadcrumbs and the grounds almonds evenly over the top of the final sheet of buttered phyllo. Spread the fruit and nut filling on the pastry, leaving a 3 cm border all round. Fold the borders on the long sides inwards to cover the filling. Start rolling up the pastry by turning in the border along the short edge nearest to you. Keep rolling and lift the tea towel to help form the roll.

Reduce the oven temperature to 190 °C. Before completing the roll, lift the far edge of the tea towel over a paper-lined baking tray. Finish rolling the strudel carefully onto the tray, ending with the seam-side down. Brush all over with more melted butter and sprinkle with the flaked almonds. Bake until crisp and golden, 30–35 minutes.

Thin the jam with a little water and warm it slightly in the microwave, together with the granadilla pulp.  Remove the strudel from the oven. Brush generously with warm jam and granadilla and dredge with icing sugar. Sprinkle with the remaining toasted almond flakes.

Serve warm with pouring cream.