Preheat the oven to 200C, 400F, Gas Mark 6. Lightly grease a non-stick baking tray with oil spray.
Place the apples in a large saucepan and cook over a low heat for 15-20 minutes until soft. Spoon into a bowl and allow to cool.
Separate the filo pastry sheets. Place on a tea towel and brush lightly with beaten aquafaba. Continue adding the remaining sheets, brushing each layer with aquafaba.
Spread the cooked apple over the pastry, leaving a 2.5cm (1in) border around the edge. Sprinkle with sugar and sultanas and dust with cinnamon.
Fold in the two short sides of the pastry, roll up like a Swiss roll and place on the baking tray.
Brush the top with beaten aquafaba and bake in the oven for 20 minutes until crisp and golden.
Dust with icing sugar and serve hot.