Preheat the oven to 180C/350F/gas mark 4. Line a baking tray with baking parchment.

Peel, core and dice the apples, mix with the mincemeat, cranberries and sugar.

Lay one sheet of filo pastry flat on the work surface, brush with melted butter and sprinkle over ⅙th of the ground almonds; lay another sheet of pastry on top and repeat the butter and almonds, lay another sheet on top and repeat again. Lay a fourth sheet of pastry on top and spread over half of the apple mixture, leaving a 5cm border around the edges. Roll the pastry up from one of the long sides to encase the apple filling, don't roll it too tightly. Shape the roll into a semicircle and place on the baking tray.

Repeat with four more sheets of pastry. Place the second semicircle onto the same baking tray and tuck the ends of each half together so that it forms a complete circle. Brush all over with melted butter.

Cut one of the remaining sheets of pasty into four strips width-ways. Wrap a strip around each join and around any splits that might have opened up while you were shaping the wreath. Brush with butter.

Cut the remaining sheet of filo into stars using a small pastry cutter, brush with butter and place decoratively on top of the ring.

Bake for 40 minutes until golden. Carefully slide the wreath onto a serving platter (it is very delicate and you may lose a few stars in the process, a cake lifter is the best tool for the job.) and dust with icing sugar. Serve immediately with custard, cream or ice cream.