Knead a soft dough of flour, vegetable oil and water.
Thus water add last and gradually until, until the dough no longer sticks to hands.
Roll the dough into a ball, lightly lubricate with vegetable oil, wrap with cling film and leave warm for about half an hour.
Apples and nuts are finely chopped. Put 3-4 tablespoons of sugar in the pan, add 2 tablespoons of water.
First add apples, then raisins, then nuts and cinnamon. Caramelize for 10-15 minutes on low heat.
Put the dough on a floured towel, stretch your hands (or roll out with a rolling pin) to a translucent state.
Roll out the dough with a knife to align to a rectangle.
Sprinkle the dough with a couple of spoons of ground breadcrumbs or ground nuts, put the filling.
The filling should not reach the edges of 1-1.5 cm, and it is necessary to leave a free piece of dough for the last round.
Raising the narrow edge of the towel, roll the strudel.
The edges of the roll and the place of connection pinch hands. Put it on a greased baking sheet seam down.
Bake for 25 minutes at 180 C. Get, pour 100 ml of cream and sprinkle with sugar, bake for another 15 minutes.
Serve with ice cream or vanilla sauce.
It rolls out great on a Teflon Mat.
You can not pour the cream in the end. Instead, at the beginning of baking pour melted butter (125 g).