Put the raisins into a bowl, cover with boiling water and soak for 15 minutes. Drain thoroughly, then add the brandy. Stir well and soak for 1-2 hours, or overnight.

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Grease a large baking sheet.

On a work surface, layer 3 sheets of filo pastry on top of each other, brushing each one with melted butter.

Mix together the apples, lemon zest, lemon juice, ground almonds, caster sugar and pomegranate seeds. Stir in the soaked raisins, along with any brandy that hasn’t been absorbed. Scatter half evenly over the pastry. Place 2 more filo sheets on top, brushing each one with butter. Scatter the rest of the fruit mixture on top as before. Layer two more sheets of pastry on top, brushing each one with butter.

Carefully roll up the filo pastry from the short end to enclose all the filling, and slide the baking sheet underneath, with the seam of the pastry underneath. Don’t worry if the pastry breaks a little. Brush with the remaining butter.

Bake for 30-35 minutes until golden brown. Serve warm or cold, topped with rosemary sprigs (if using) and sprinkled with icing sugar.

Cook’s tips:

*Slice the apples thinly so that they cook properly.
*Mix Greek yogurt and lemon zest together to accompany the strudel, or serve with cream or crème fraiche.