For the dough:

300 g flour
2-3 tablespoons oil
1/2 teaspoon salt
2-3 tablespoon water

For the filling:

1 – 1 1/2 kg apples
50 g pine nuts
50 g grated hazelnuts
100 g breadcrumbs
100 ml cream
4-5 tablespoon sugar
2 tablespoon rum
30 g raisins
juice of a lemon

For spreading:

100 g melted butter



Knead flour, oil, water and salt for the dough; brush the dough with oil, cover and let sit for at least two hours.
Wash and peel apples and either cut in slices or in cubes. Mix with pine nuts, cream, raisins, rum and lemon juice.
Roll or stretch the dough very thinly on a floured cloth (The dough is perfectly thin, if you can see the pattern of the cloth through it). Brush the dough with melted butter and first spread breadcrumbs and hazelnuts and then the apple filling. Leave an edge of about five cm.
Tear off edges, shape strudel into roll by using the cloth and place strudel on a greased baking tray. Brush strudel with melted butter and bake in the oven at 200 C for about 35 minutes.