Method

Prepare the Dough:

• Sieve together the flour and salt in a mixing bowl.
• Make a well in the centre and add the egg yolk, oil, and water.
• Knead the dough until silky and shiny.
• Place the dough into a lightly oiled bowl, cover with a tea towel, and rest for 60 minutes.

Prepare the Filling:

• In a pot, combine the diced quince, water, sugar, lemon, orange, and crushed cardamom pods.
• Cook over low to moderate heat until the quince is tender.
• Meanwhile, soak the raisins in brandy.
• Once the quince is cooked, strain off excess liquid and remove the cardamom pods, lemon, and orange slices.
• Add the cooked quince to the bowl with the raisins and brandy.
• Stir in the diced apples and mix well.

Assemble the Strudel:

• Preheat the oven to 180°C (350°F).
• Cut the dough in half. On a lightly floured surface, roll out one portion into a thin, transparent rectangle.
• Brush the dough lightly with melted butter.
• Using a slotted spoon, place the filling in a line down the centre, leaving a 5cm border at each end.
• Fold in the short edges, then roll up lengthways to enclose the filling.
• Place the roll on a baking tray lined with baking paper.
• Brush the pastry with melted butter.
• Repeat the process with the second half of the dough (or divide into 4 smaller portions for mini strudels).
• Bake for 30 minutes or until golden brown.

Serve:

• Allow to cool slightly. Dust with icing sugar.
• Slice and serve with cream or ice cream.