Apple and marzipan strudel

Mix the ingredients for the filling together in a bowl. Set the oven to fairly hot, 200°C (400°F, gas mark 6).

Divide the pastry into four piles of six sheets.

Take one pile of sheets and butter each sheet, piling them on top of each other again. Spoon a quarter of the filling along the longer edge of the buttered pastry. Roll it up tightly.

Put onto a heavy baking sheet and slash the top at 2.5cm (1in) intervals. Brush with melted butter. Make three more strudel rolls.

Bake for about 30 mins until golden brown. Transfer to a wire rack, sprinkling with icing sugar while still warm. Leave to cool a little. Serve with cream if you like.