For the strudels
8 tbsp Flour
A pinch of Salt
2 tbsp Butter or Oil
Milk or Water to mix
For the filling:
2 tbsp Butter or margarine, melted
2 tbsp Breadcrumbs (fried in margarine, optional)
1 large cooking Apple (peeled and thinly sliced)
1 tsp Garam masala powder
2 tbsp Sugar
2 tbsp Nuts, chopped
2-3 tbsp Raisins, dusted with flour
Icing sugar, for dredging
1. Sieve the flour and salt together in a bowl. Either rub in the butter or make a well in the centre of the flour, add the oil and gradually work in the flour. Add the egg and enough milk/water to make a thin dough. Knead lightly for several minutes, then cover and let the pastry rest for 30 minutes.
2. Spread a large cloth on the table, flour it lightly, then roll out the strudel, pulling the dough until it is literally as thin as paper. If you use a checked cloth you should be able to see the colours through the pastry.
3. Brush the pastry with some of the melted margarine and cover with a layer of breadcrumbs. Arrange the sliced apples over the breadcrumbs. Sprinkle the mixed spice powder, sugar, nuts and raisins evenly over the apples.
4. Roll the pastry carefully, like a swiss roll; put it on a greased baking sheet and shape it into a horseshoe. Brush the top of the pastry with a little more melted margarine.
5. Put the strudel into the middle of a hot oven at 230C/450F for 20 minutes, then reduce the heat to 190C/375F and continue baking to a further 15-20 minutes.
6. Serve hot or cold, liberally dredged with icing sugar.