Makes about 40 slices
3 cups sifted plain flour
1/4 teaspoon low sodium salt
2 eggs, lightly beaten
3 1/2 tablespoons rapeseed oil
1/4 cup lukewarm water
Plain flour, for dusting
A mix of 1 teaspoon butter melted into 1 teaspoon of rapeseed oil
1 cup fine breadcrumbs
1 1/2 cups ground almonds or hazelnuts
4 cups peeled and chopped apples
2 tablespoons grated lemon zest
2 tablespoons lemon juice
1 cup seedless raisins
1/2 cup Splenda
2 teaspoons cinnamon
Preheat the oven to 205°C.
Brush a nonstick baking pan with 1/2 tablespoon of the rapeseed oil.
Mix all of the filling ingredients together in a large bowl.
Sift the flour and salt into a large bowl.
Make a well in the centre of the flour.
Place the egg, the remaining rapeseed oil and water into the well.
Work the egg mixture into the flour, mixing until the dough leaves the sides of the bowl.
Knead the dough for 10 minutes, until smooth and elastic.
Place a warm bowl over the dough and let it rest for 20 minutes.
Sprinkle the dough with flour and cover with a cloth.
On a kitchen table, or another large working surface, roll out the dough as thinly as you can.
To stretch the dough, flour the knuckles of your hands, place them underneath the dough and gently pull the dough towards you, using the backs of your hands.
Change your position, moving around the table as the dough stretches, so that you don't put too much strain on any one part of the dough.
Continue stretching until the dough is transparent.
Brush the dough with half of the melted butter and oil and cut off any thick edges.
Spread the filling over half the surface.
Raise the cloth and roll up the strudel with one hand from the filled side, guiding it with the other hand.
Place the strudel on the baking pan.
Brush with the remaining melted butter and oil.
Bake in the oven for 35 minutes, until browned and crisp.
Cut into slices immediately.