Sift the flour 2 times so that it is enriched with oxygen. Boil water and cool a little (so that the hand was not hot).
Mix the flour with warm water and salt, gradually pour olive oil and knead a soft, slightly sticky dough. Cover the resulting dough with a film and let stand for 1 hour.
Apples peel and grate (can be cut into thin slices-as you like). Pour the raisins with hot water for 5 minutes and dry. Finely chop the nuts.
Apples and raisins mix, sprinkle with sugar and cinnamon, pour lemon juice and let stand until the sugar dissolves.
Clean kitchen towel abundantly sprinkle with flour, put the dough on it and not too thinly roll it into a rectangle. Then, with your hands, pull the dough in a circle until it becomes transparent like tissue paper.
The dough is very elastic and easily stretched.
For the dough nuts
Using a towel roll into a roll. Carefully shift the roll on a baking sheet.
Bake at 180 degrees for 30 minutes until Golden brown.
The pleasant smell of baking and cinnamon at this time convokes households. Ready strudel sprinkle with powdered sugar, decorate with berries, jam, mint sprig. For non-fasting I advise you to try a combination of hot fresh strudel and a scoop of ice cream. The idea learned in the honeymoon in the Czech Republic. BON APPETIT!!!