Dough:
280g flour
100ml warm water
2 tbsp oil
1tsp lemon juice or vinegar
pinch of salt
100 g of melted butter

Filling:
10 apples, peeled and grated on a rough grater
4 tbsp of crushed biscotti
3 tbsp of sugar
1 tsp of ground cinnamon
raisins left to rest in boiling water for few minutes, then drained
crushed walnuts sprinkled on the filling is delicious.
1 egg yolk

Make the dough:
Mix all ingredients to make the dough. If too sticky, add little bit of water until it is smooth, shiny and non sticky.  Make a ball and put it for at least an hour under a warmed up sufria (pot). Take half of the pastry and roll it into as thin a rectangle as you can. Put that on a clean kitchen towel or table cloth and stretch even more with back of your hands. The pastry should be so thin you see the pattern of the fabric below. If you need to, cut of the thicker sides. Repeat for the next half.

Make the filling:
Combine all except the egg yolk in a bowl and fold together.

Assemble the strudel:
Now brush the rectangles with melted butter and place the filling on top. Leave a border of about 2cm without any filling on the side closest to you and the two ends and leave 4cms without any filling on the side that you will roll towards.
Now start rolling from along the long sides and press firmly the ends together.
Place on a baking tray. Brush with the egg yolk.
Bake in a warmed oven 200C for about 50 mins or 1 hour (Strudel will be beautifully golden by then).  Leave to cool down for another half an hour before you cut it.

Czechs serve it with cream or hot vanilla pudding sauce.