Apple Strudel

For the dough

• 250 gms – 2 cups flour sifted + 30 gms – 1/4 cup to work with during the rolling process
• 150 ml – 5 oz. lukewarm water
• 20 gms – 0.7 oz. vegetable oil I used sunflower + 1 tsp to grease the dough
• 1 pinch salt

For the filling

• 1 ½ kg – 3.3 lbs. apples peeled, cored and sliced
• 2 tbsp rum
• 60 gms – 2 oz. sultanas or raisins
• 1 tbsp pine nuts
• 120 gms – 4 oz. sugar
• 100 gms – 3.5 oz. breadcrumbs
• 60 gms – 2 oz. butter
• Juice and grated zest of 1 lemon
• 1 ½ tbsp cinnamon
• 6 tbsp apricot jam
• icing sugar