Serve the strudel for an afternoon tea treat served with cream or warm it up and serve with icecream.
Preheat oven to 170°C.
Soak the currants in a cup of boiled water for 10 minutes, then drain.
Mix the sliced apple with the citrus zest and juice.
Place a large frypan over high heat and add the apple and citrus mix. Stew apples for 5 minutes then tip into a strainer to drain off a little liquid. They will not be fully cooked.
Dice 100 grams of the butter and mix in a bowl with the brown sugar, cinnamon, cloves, ginger and currants. Let sit for 10 to 15 minutes. Add the apples and breadcrumbs and let sit for a further 5 minutes.
Melt the rest of the butter. Unfold 2 sheets of filo pastry to form a rectangle. Brush it with melted butter and top with another 2 sheets of filo. Repeat until the packet is finished.
Spread the marmalade over the pastry. Add the apple mixture along the middle length of the filo, leaving a 6 cm gap at each end. Roll the pastry over to create a log, tucking in the ends to seal. Brush top of pastry with butter. Transfer to a lined baking tray and bake for 40 minutes until golden brown.