Ingredients

• 1L vanilla ice-cream, softened slightly
• 3 x 40g pkts sesame snaps, coarsely broken
• 5 apples, peeled, cored, coarsely chopped
• 2 tablespoons fresh lemon juice
• 215g (1 cup) caster sugar
• 185ml (3/4 cup) water
• 6 sheets filo pastry
• Olive oil spray
• 2 tablespoons fresh breadcrumbs (made from day-old bread)
• 2 teaspoons sesame seeds

Method

• Step 1 Transfer the ice-cream to a large bowl, reserving the container. Stir in the sesame snaps. Return to container. Place in freezer.
• Step 2 Combine the apple and lemon juice in a heatproof bowl. Stir the sugar and water in a saucepan over low heat until the sugar dissolves, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 10-15 minutes or until golden.
• Step 3 Pour over the apples (it will harden immediately but return to liquid on standing). Set aside for 2 hours, stirring occasionally, to develop the flavours.
• Step 4 Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel. Spray 1 filo sheet with oil. Top with another filo sheet and spray with oil. Repeat with remaining filo sheets and oil spray to make a stack.
• Step 5 Strain the apples, reserving the toffee mixture. Sprinkle the breadcrumbs over the filo stack. Place the apple mixture along 1 long edge. Fold in the sides and roll up to enclose the filling. Place, seam-side down, on the prepared tray. Spray with oil and sprinkle with sesame seeds. Bake for 30 minutes or until golden.
• Step 6 Meanwhile, transfer the reserved toffee mixture to a saucepan. Cook over medium heat for 10 minutes or until sauce thickens.
• Step 7 Thickly slice the roll and divide among serving plates. Drizzle over the sauce. Serve with the sesame ice-cream.