6-8 people Pastry : Filing : 125g plain flour 50g of butter, melted 100g of brown sugar 50g almonds, chopped 1 egg lightly beaten 50g sultanas 3 tablespoons of hot water 25g dry white bread crumbs 1/2 teaspoon ground cinnamon
Sift the flour and salt into a mixing bowl. Add the margarine and rub it in with your finger tips. Stir in the egg and hot water to make a firm dough. Put the dough on a lightly floured surface and knead until smooth. Place the dough in a lightly oiled plastic bag and leave in a warm place for 30 minutes. Place a tea towel on the work surface. Flour it well, then roll the dough out as thinly as possible on the tea towel. When the dough has been rolled very thinly start pulling it over the backs of your hands until it is wafer thin. Work quickly so the dough does not cool. Brush the melted butter over the dough, then mix the remaing filling ingredients together and spread them evenly over the dough. Using the tea towel roll up the strudel tightly. Place on a lightly greased baking tray and brush again with melted butter. Bake in a preheated oven at 190 for 40 minutes or untill golden brown.