Preheat the oven to 200`c. Put the mincemeat into a bowl with the chopped apples and cranberries. Add the orange juice and zest, along with the brandy if using. Mix the ingredients together well and leave the mixture to marinade for 30 minutes. Take the vanilla sponge and cut ½ into thick slices and crumble the remaining ½ into crumbs. Add the cake crumbs to the marinated mincemeat and mix well. Place the pre-rolled puff pastry sheets onto your work top and place the sliced sponge down the middle of the puff pastry. Carefully spoon the mincemeat filling on top of the sponge (this will prevent any juices from making the puff pastry soggy during cooking) Cut the excess pastry on both sides into strips horizontally, but still keeping them attached. Next, start to fold the pastry strips over the mincemeat filling, alternatively from one side to another, like a plait. Place the finished strudel on a greased baking sheet and bake in the pre-heated oven for about 25-30 minutes until the pastry is golden brown and crispy. Remove the puff pastry strudel from the oven and dust with icing sugar. The cranberry and mincemeat puff pastry strudel can be served either hot or cold, sliced into thick portions. Suggested accompanying wine: DELICATA Grand Vin de Hauteville Moscato