Method:

1. Preheat the oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
2. Combine the apple, sultanas, zest and cinnamon in large bowl.
3. Cut 1 sheet of ready-rolled pastry in half. Place 1 1/2 sheets of the pastry on each of the prepared trays, overlapping sheets by about 2cm to form a 25cm x 35cm rectangle. Press to seal. Working with one pastry at a time, sprinkle half the almond meal into the centre of the pastry forming a 10cm x 25cm rectangle. Cut the long edges into 2.5cm wide strips with a small, pointed knife, stopping 2cm away from the almond meal.
4. Top almond meal with half of the apple mixture. Fold the short ends of the pastry over to slightly cover the apple mixture. Lift two pastry strip from one side, twist together twice and slightly stretch over the apple mixture on the diagonal. Repeat on alternating sides, to the middle of the pastry to form a braid-like pattern, pressing the pastry lightly to hold it in place. Repeat the process from the other end to complete the braid.
5. Repeat the process with the remaining ingredients to make a second pastry. Brush with the egg and bake for 30-35 minutes or until golden and the pastry is cooked through. Transfer to a wire rack to cool slightly.
6. Combine the icing sugar and lemon juice in a small bowl. Drizzle icing over cooled or slightly warm strudel. Serve warm or cool. Sprinkle with flaked almonds. Serve with ice cream or cream and mint to garnish.