Apple and Raisin Strudel

Heap the flour on the work surface, make a well in the middle and place the egg yolk, oil and a pinch of salt in the well. Gradually add 125 ml lukewarm water and starting at the middle, knead to a smooth, slightly shiny dough. Shape into a ball and brush with oil. Place on a plate, cover with a warm bowl and let rest for approx. 30 minutes.

Meanwhile peel and core the apples, cut into thin slices and drizzle with lemon juice. Mix in the raisins and almonds.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.

Knead the strudel dough vigorously for at least 10 minutes and slam it repeatedly on the work surface, so that it becomes very smooth and elastic. Roll it out very thinly on a large floured cloth, then stretch it using the backs of the hands, starting at the centre, until it is extremely thin. Cut off any thicker pieces at the edges.

Brush the dough with a little melted butter and sprinkle with vanilla sugar and essence, breadcrumbs and cinnamon. Spread the apple mixture on the dough and fold in the edges.

Using the cloth, roll up the strudel and slide it onto a baking tray lined with baking parchment, with the seam underneath. Brush the surface with the remaining butter. Bake for 40-50 minutes, brushing with melted butter from time to time.