8½ oz. all-purpose flour
1 egg
¾ oz. castor sugar
Pinch of salt
2 oz. butter or margarine
Lukewarm water
Filling
2 oz. raisins
2 oz. almonds
24 ½ oz. apples
3 tablespoons bread crumbs
2 oz. butter or margarine
Grated lemon peel
3 tablespoons jam
3 oz. castor sugar
Finishing off
2 oz. butter or margarine, melted
4 tablespoons icing sugar
Method: Sift the flour on the board and make a hole in the center. Add the egg, salt, and butter or margarine, melting over very low heat with 1-2 tablespoons water, and enough lukewarm water to obtain a fairly soft dough. Work the dough quickly and vigorously, form into a ball, cover with a cloth and let stand for 30 minutes.
Soak the raisins in the water for 20 to 30 minutes. Drain and dry.
Soak the almonds in boiling water for few minutes, drain, dry, peel and cut into slivers.
Peel and core the apples and cut into very thin slices.
Sauté the bread crumbs in half the butter or margarine until golden, then let them stand in the pan. Put the dough on a large floured cloth, roll out thinly with a floured rolling pin and spread gently over the back of your hands, pulling and stretching it carefully until it is paper thin and transparent.
Lay it out flat on the cloth and brush with the remaining butter or margarine. Cover with the apple slices, raisins, almonds, bread crumbs and lemon peel. Dot with spoonfuls of the jam and sugar, leaving a border of dough all around.
Roll out the strudel using the cloth, being careful not to touch the dough with your hands, and press the edges together so that the filling does not come out during cooking. Still holding it by the cloth, put the strudel on the buttered baking sheet and brush with melted butter or margarine and bake at 350°F for 20 to 30 minutes. Remove from oven and let stand for 10 minutes. Transfer to a serving dish and dust with sugar.