Place the apple in a microwavable bowl, and stir in the cinnamon, sweetener and water. Cover with cling film and cook on high for a couple of minutes or until it starts to soften, but still has a bit of a bite.
Remove the apple, drain off any excess water and measure out 60g (half a cup) of cooked apple (save the rest for another day!).
Mix the mincemeat with the apple and set aside.
Take the wrap and fold it into 3 equal sections. Press firmly so you can see the marks when you unfold it.
Open out the wrap and fold it in half. When you do this you should be able to see the marks you made earlier.
Using a sharp knife make a cut from the line to the edge of the wrap.
Measure a fingers width and make another cut at the same angle. Continue cutting, you should get around 7-9 strips, leaving the top and bottom of the wrap uncut.
Brush the whole wrap with beaten egg, paying extra attention to the edges so they stick.
Spoon the apple and mincemeat along the middle of the wrap.
Fold the bottom of the wrap in, then starting at the end closest to you fold the bottom left strip up towards the top right hand corner of the wrap.
Fold the bottom right strip over towards the top left corner of the wrap.
Once you are halfway up, fold in the top flap. Continue alternating the remaining strips until all the filling is enclosed.
Place on a baking try that has been sprayed with low calorie cooking spray and brush the remaining egg wash on the surface of the strudel bake for 10 minutes at 200°C or until they are golden brown.