To make the salted caramel sauce, place the brown sugar, butter and cream into a medium saucepan and stir until combined and the butter has melted. Cook over a medium heat for 10-15 minutes until slightly thickened. Stir through salt and bourbon if using, and allow to cool to room temperature. Set aside until ready to serve.

To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips. Set aside until ready to use.

To make the apple mixture, peel apples and chop into 1-2cm cubes. Add to a medium saucepan with cinnamon, ginger, mixed spice, vanilla, sugar and cider and cook for 10-15 minutes or until apple is softened and liquid has become syrupy. Set aside to cool.

Meanwhile, preheat oven to 180°C (350°F) and line the base and sides of a 23cm round springform baking pan.

Work quickly with the filo pastry and cover any remaining sheets with a damp tea towel. Layer two sheets of filo pastry and lightly brush with melted butter. Layer one more sheet of pastry on top and brush with a little more butter. Spread along the long side with 1/4 of the apple mixture and roll up carefully. Form into a spiral in the centre of the baking pan.

Repeat three more times with remaining pastry and apples and coil each roll around the previous one to make a spiral in the baking pan. Brush top with melted butter.

Bake for 15 minutes and then remove from the oven. Drizzle with honey and scatter with crumble (as much as you like, you may have some leftover). Bake for a further 20-30 minutes or until golden and crisp.

Remove from the oven and cool in pan for 10 minutes. Transfer to a serving dish and dust with icing sugar. Serve in slices with ice cream and drizzled salted caramel sauce.