Apfelstrudel (german apple pie)

Time of preparation: 45 min

Dough:
1 cup of water
300g of flour
1 tbspoon of butter
2 tbspoons of sugar
1 tspoon of salt
1 yolk (for brushing)

Filling
2 cups of sugar
6 apples
100g of seedles raisins
4 tbspoons of breadcrums
juice from 1/2 lime
1 tbspoon of butter

Mix the flour, water, sugar and salt,working it untill you get a soft dough. Let it rest for 30 min. Over a kitchen cloth sprinkled with flour, open the dough, the thinnest the better. Spread some butter on top of the open dough. Spread the filling over the dough and spread little chuncks of butter on top of the filling. Roll the cloth, rolling the dough (like a suiss roll).
Put the strudel in a greased tray, giving it the shape of half moon. Brush with the yolk, bake it in medium heat (gas mark 6) for 30 minutes. When ready, sprinkle with sugar. Serve it with squirty cream.

The filling:

Peel the apples and remove the seeds. Cut it in thin slices, put it in a bowl and add the breadcrums. Heat up the butter (until golden) and add to the apple mixture. Add the raisins, sugar and lime juice. Mix it well and fill up the strudel