Old Vienna apple strudel

Dough:

300g flour

125ml warm water

1 egg

1 Tsp oil

1 Tsp vinegar

salt

Throw in a bowl and mix till the dough is smooth. Cover with a cloth and leave for 1-2 hours in a warm spot.

Filling:

4-6 apples (depending on size) I like Bramley or Boscop.

lemon juice

150 g sugar

1 Tsp cinnamon

100 g raisins

50 g chopped almonds

4 Tsp bread crumbs

Also needed: powdered sugar and butter

Peel and cut apples into thin slices and immediately put lemon juice in the bowl. Mix sugar, cinnamon, raisins and almonds in a bowl, then add to apples and mix.

Take a dish cloth (clean, ironed and without seams in the fabric) and sprinkle some flour on it. Roll the dough so it's equal thickness, then pull it on the back of your hands. Lay it on the cloth and pull until it's so thin you can read love letters through the dough. Cut off the thick edges, then brush with warm butter.

First chuck on the breadcrumbs, then the apple/sugar/raisin mix. Fold over the edges of the dough, then lift the cloth from one side and use it to roll the strudel. Lift it on a prepared baking tray, brush with butter and bake at around 200° for 20-30 minutes (depending on the thickness of the strudel and on how thinly you chopped the apples.)