Sieve the flour into a bowl. Mix in the salt. Pour the water and oil into the middle of the bowl and use a dough scraper to draw the mix together. Keep working until a smooth dough is formed
Melt the butter in a non stick pan until foaming. Add the breadcrumbs and continue to cook over a medium heat until the breadcrumbs begin to take on some colour. Take of the heat and reserve for later use.
Peel and core the apples. Dice into small pieces. Zest the lemon and squeeze the lemon juice over the apples.
Soak the raisins in the rum, bring to the boil then remove from the heat and allow to cool.
Combine the apples, raisins, sugar and cinnamon and allow to cool.
Lightly flour the work surface and place the dough on top. Roll out to an area of around 9 inches by 13 inches and lightly flour on top. Stretch the dough until very thin. (thin enough so you could read a newspaper underneath)
Lightly flour a cloth and place on top of the rolled out dough. Carefully flip the cloth over so it is now underneath with the pastry on top.
Lightly brush with butter and sprinkle with demerara sugar. Sprinkle over the toasted breadcrumbs.
Fill the base of pastry with a thick line of apple mix. Using the cloth to help roll the pastry away from you. Tuck the 2 ends in so they are on the same side as the seam of the pastry.
Using the cloth carefully lift the strudel over a baking tray and letting go of one side of the cloth allow the strudel to fall gently onto the tray. Making sure the seam sides are face down. Just before baking lightly brush with melted butter, a sprinkle of demerara sugar and flaked almonds.
Bake in the oven for 45 minutes or until golden brown. Remove from the oven.
Make sure you rest your strudel for at least 20 minutes to allow the pectin in the apple to begin to set.
Slice and serve with cream.
«You can replace the homemade pastry with filo pastry. Just brush a small amount of melted butter and a sprinkle of caster sugar. Then lay the a few layers of pastry on top of each other and repeat the rolling method above»