3 golden Delicious apples, peeled, cored, thinly sliced
680g strawberries and cranberries, drained
40g Natvia
2 tablespoon fresh lemon juice
2 tablespoon kirsch (optional)
1 teaspoon ground cinnamon
Melted butter, to grease
10 sheets filo pastry
60g butter, melted
100g almond meal
Natvia, to dust
Whipped cream, to serve (optional)

3 golden Delicious apples, peeled, cored, thinly sliced 680 g strawberries and cranberries, drained 40 g Natvia 2 tablespoon fresh lemon juice 2 tablespoon kirsch (optional) 1 teaspoon ground cinnamon 10 sheets filo pastry 60 g butter, melted 100 g almond meal

Method
Combine the apple, berries, Natvia, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain.
Preheat oven to 180ºC. Lightly brush a baking tray with butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out).
Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
Bake for 25 minutes or until golden. Dust with Natvia. Serve with whipped cream.