Instructions: Filling:
Peel, core and slice the apples.

Melt 20 gm butter in a frying pan and cook the apples to just soften them. Combine in a bowl with remaining filling ingredients and mix gently to ensure the apples dont break up.

strudel Dough:
Sift flour into a bowl, make a well in the center. Add remaining ingredients and mix to form a smooth elastic dough. Roll out as thinly as possible with a rolling pin.Roll up the dough onto the rolling pin and spread it out on a lightly floured cloth. Place one hand under the dough and, using the back of your hand, stretch the dough to make it so thin as to be transparent, without making any holes (this takes some practice). Trim off any thick edges, brush with melted butter.

Spread the filling over the dough leaving a 3cm margin around the edges. Roll up carefully, brushing the dough with butter as you roll. Pinch the ends together, brush top with butter and bake 180C/380F for 30 minutes.

You can also use puff pastry or Philo pastry to enclose the filling.

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