Soak 4 Tbs raisins overnight in 4 Tbs rum. Peel, core, slice apples 1/8th” thin. Heat in cast iron skillet with 4 Tbs water. When apples turn color, turn off heat, cool, Add raisins, stir. Add walnuts or breadcrumbs, stir till all juices are absorbed.

Mix half the flour with pinch of salt, Tbs apple cider vinegar, then olive oil, then water, then tsp cinnamon into a smooth batter. Now add the rest of the flour. Roll strudel dough in ball, shrinkwrap, rest an hour.

Make four balls, roll out on flour dusted board to 8” x 12” pieces. Lay parchment paper on bottom of baking sheet. Stretch dough to two 8” x 16” and two 12” x 12” pieces, lay down overlapping one side of baking pan by 4 “. Lay each dough sheet to overlap next edge, till dough covers 20” x 16”. This will make the strudel crust super fluffy and crunchy.

Lay filling inside baking pan on top side, fold dough over, fold ends over, roll tight, brush top and sides with Tbs olive oil, bake in preheated 375F degree oven, half hour.