Preheat the oven on Convection 180°C with enamel tray.
Put the apples and lemon juice into a bowl and toss together.
Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together.
Take three sheets of filo pastry and brush with melted butter. Place each one with the shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cm along the long edge and repeat with the 3rd sheet overlapping the second.
Place three more sheets of filo on top, in the same way as in step 4.
Spread the apple filling along the front edge of the filo pastry just 2.5cm from the edge and 2.5cm from each side.
Fold the sides in over the filling and brush with butter. Roll up from the long front edge buttering the final long edge to seal the strudel.
Place on baking sheet, seam-side down. Brush with melted butter.
Cook on Convection 180 °C for 30-35 minutes.
Dust with icing sugar to serve