Apple strudel is an essential in France's family's Christmas tradition. This version is the quick version--a pastry crust instead of the normal crust. The traditional crust involves stretching dough across an entire kitchen table and then rolling it up.
400 g flour
1/2 tsp salt
40 g butter
1/4 liter warm water
apples, peeled and sliced
walnuts, finely chopped
Roll dough into a rectangle, about 1/8 inch thick.
Lightly butter dough with melted butter.
Cover the entire dough with a light layer of breadcrumbs.
Cover the entire dough with apples.
Crumble brown sugar on top.
Cover with another layer of breadcrumbs.
Sprinkle with nuts and raisins.
Roll gently like a jelly roll. Seal the seam. Delicately place on greased cookie sheet. Cover with egg wash.
Bake at 375° for 45-60 minutes.