1. Add raisins and rum to a small bowl and let soak overnight.

2. Peel the apples and pears, core, and cut into small cubes. Place in a large bowl. To ensure the apple and pear do not brown drizzle with the lemon juice and mix. Add the ground almonds, sugar (or xylitol), and cinnamon and mix well. Set aside. Melt the butter and let it cool down slightly. Remove the filo pastry from the refrigerator about 10 minutes before using.

3. Preheat the oven to 350°F (180°C). Lightly grease a 10 inches (26cm) springform tin or cake pan and set aside. Unroll the filo pastry sheets and place them on your work surface. Brush the first sheet with a little melted butter (really doesn’t need much), then spread some apple and pear filling along the long edge of the pastry sheet. Roll the filling into the dough sheet. You should end up with a long roll of dough about the thickness of a bratwurst. No asparagus, no baguette – somewhere in between ;P Shape the roll tightly into a snail and place it in the center of the prepared pan. Repeat with the remaining dough sheets, melted butter, and filling, then place the dough rolls around the snail in the center of the baking dish. To fit all the rolls into the dish, you may need to pinch them together a bit. Brush the giant snail with the remaining butter and then bake for about 35-40 minutes. About halfway through the baking time, sprinkle the sliced almonds over the strudel and continue baking. Remove from the oven and allow to cool. The strudel is enjoyed best lukewarm, dusted with some confectioners’ sugar and some ice cream or vanilla sauce on the side.