Have bowls of melted butter and beaten egg ready, and a pastry brush for each. The next day, assemble the pinwheel: unwrap the filo, and cover with a damp tea towel so the sheets don’t dry out. Once you have the desired consistency, set aside to cool, then refrigerate overnight. Stir, then cook over a low-medium heat, stirring now and then, so some chunks are cooked through, and others retain some bite. Squeeze in the lemon juice, then add all the ingredients but the cornflour and water: mix those in another bowl with a fork, and then pour over the apples. Peel, cut and dice the apples and put in a large saucepan. Next, the apples, which can also be done ahead.
When it’s cooled, put it in the fridge to chill overnight. Remove from the heat, pass through a sieve, add the butter, then stir to melt.Cover the custard with clingfilm to stop it skinning over, and set aside to cool.
Pour back in the pan, and stir over a gentle heat until thick enough to coat the back of a spoon. Whisk in a little of the warm milk, then whisk in the rest of the milk in a steady stream. Whisk the sugar, egg yolks and cornflour in a bowl. Pour the milk into a large saucepan, add the vanilla and spices, bring to a boil and take off the heat. 1 bramley apple, 1 pink lady apple, peeled, cut and diced
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