Apricot and cinnamon strudel- james martin

1. • Preheat the oven to 180C/350F/Gas 4.
• Drain the syrup from the peaches and reserve, then roughly chop the apricots and set aside.
• Lay 3-4 sheets of filo pastry onto a work surface to form a rectangle about 30cm x 20cm.
• Mix the melted butter and cinnamon together then brush each sheet with butter.
• Layer up the filo, buttering as you go, until all the filo is used.
• Scatter the chopped apricots all over the filo, leaving a 2cm gap around all the edges.
• Fold the longest edges over the apricot and then starting at the shortest edge, roll up into a swiss roll.
• Place onto a baking tray and dust with the icing sugar.
• Place in the oven for 30-40 minutes until golden brown and cooked through.
• Serve either hot or warm with a dollop of vanilla ice cream and the reserved apricot syrup drizzled over.