Method

• Sieve together the flour and salt in a beater bowl, make a well and add the yolk, oil and water
• Knead the dough until it is silky and shiny
• Place the dough into a lightly oiled bowl and cover with a tea towel
• Rest the dough for 60 minutes while making the filling Dice the peeled and cored quince and place in a pot with the water, sugar, lemon, orange
• Crush the cardamom pods with the back of a knife and add to the pot
• Cook on a low to moderate heat until the quince is tender Soak the raisins in a bowl with the brandy Once the quinces are cooked strain off any excess liquid and remove the cardamom pods, lemon and orange slices and add to the bowl with the raisins and b
• Peel, core and dice the apples and add to the bowl, mix all together Pre heat the oven to 180 degrees Cut the dough in half and on a lightly floured bench roll the dough out in a rectangle shape until the dough is thin and transparent Melt some butter an
• Using a slotted spoon scoop the filling from your bowl and place in a line down the middle of the dough leaving a 5 cm border at each end Fold the ends of the pastry in before rolling up lengthways
• Place each roll on a baking paper lined tray Brush the outside of the pastry with melted butter and repeat the process with the other half of the dough If you find it too hard to work with ½ of the dough you can divide into 4 pieces and do 4 small strude
• 30mins until golden brown
• Once cooled slightly dust with icing sugar, slice and serve with cream or ice cream