Pop the marzipan in the fridge for an hour or so (or even better overnight); this helps to make grating it so much easier!

Preheat the oven to 200 degrees and slide in a baking sheet to warm up (check the puff pastry will fit on the sheet first).

Peel and core the apples. Slice thinly and place in a medium bowl, then add the sugar, marzipan, cinnamon and lemon juice, giving everything a good stir.

Roll out the puff pastry, and lay a second sheet of baking paper on your work surface.

Sprinkle the flour over the apples and stir well.

Working on the greaseproof sheet supplied with it, spread the mixture down the length of the pastry so it covers the central third; leave the last 2cms of the short ends free.

Brush a little beaten egg on both short ends of the pastry and along the lower side.

Fold the top third of the pastry over the mixture before bringing up the eggy bottom edge. Press gently along the long edge to seal.

Using the packaging paper, carefully flip the strudel over onto the new clean sheet. Press along the short edges with a fork to seal them well, then brush your creation with beaten egg.

Slash the top of the strudel with a sharp knife at 2cm intervals to allow steam to escape, then sprinkle the top with flaked almonds and a little pearl/granulated sugar.

(Carefully!) take the hot baking sheet from the oven and slide the strudel on to it using the baking paper (preheating the sheet reduces the chance of the dreaded soggy bottom!).

Bake for 15 to 20 minutes in the centre of the oven until golden brown.