Apple, Cinnamon and Raisin Strudel

Methods

1. To make Apple, Cinnamon and Raisin Strudel
• Sieve the flour and make a well in the middle
• Add the egg, oil, water and butter.
• Mix well - to form a dough
• Season
• Knead for 5-10 minutes, till slightly elastic.
• Rest in the fridge, covered for 30 minutes or so
• Prepare the filling, peel, core and very thinly slice the apples
• (Optional) Soak the raisins in a little rum or calvados, mix with the apples, sugar and cinnamon- squeeze over the lemon juice.
• To roll the pastry - On a well floured bench, roll out the dough till 1/2 inch thick
• Then the fun begins = Stretch by hand, pulling round, keep going till as thin as paper-well, its tricky, so settle between paper and cardboard
• Spread out the filling on the pastry, roll over and over to make a long sausage- fold over the edges
• Place on a greased tray-brush with beaten egg and milk or just milk, sprinkle with sugar (optional)
• Bake in a preheated oven Gas 5/200*c/400*f - for 20-30 minutes till golden, turn the oven down and cook for a further 5 minutes