Heat a little of the margarine in a large, non-stick frying pan. Add the apple pieces and cook for 5 minutes until softened and lightly browned, adding a little water if you need to. Stir in the Canderel, currants, raisins and cinnamon and cook for a further 2 minutes. Set aside to cool.
Heat the oven to 200C/Gas Mark 6. Melt the remaining margarine. Unwrap the filo pastry and loosely cover with some damp kitchen paper to prevent it from drying out. Cut 1 sheet into quarters. Brush all over with the melted margarine. Spoon a little of the mince meat, about 1cm thick, along the longest edge then roll up and place on a baking sheet. Repeat for the remaining filo sheets and mixture. Brush over with any remaining margarine. Bake for 20 minutes until the pastry is golden and crisp.
This recipes was created by Emma Lewis for Canderel, Ireland’s number one low calorie sweetener.