Apple Strudel

Ammounts are for two big strudels (about 30cm long x 10cm wide) that can fit on one baking tray. 400g plain flour 250g shortening 200ml cold milk 2 tbls breadcrumbs 2 tbls grated butter grated apples sprinkled with sugar and cinnamon (4 big apples) handful of raisins 2 tsps rum essence or rum 1 tbls vanilla sugar (or icing sugar) Grate the shortening into the flour. Add milk, mix together, and knead for 5-10 minutes until shortening is well mixed in and dough is smooth. Wrap in gladwrap and put into fridge to rest - preferably overnight. Split it into two parts. Roll out each separately, sprinkling with flour while rolling to stop it sticking, till approximately 2mm thick, size should be about 30 x 30 cm. Filling: Onto each sheet of dough sprinkle half of the bread crumbs and grated butter. Add grated apples previously mixed with some sugar and powdered cinnamon. Add the vanilla sugar or icing sugar plus a sprinkle of vanilla essence. Optionally add some grated walnuts. Spread on some raisins and splash with rum essence or rum. Now roll the dough with all that stuff into a strudel and put it on to a lightly greased baking tray. Bake at about 180°C until golden colour. In my oven it took around 45 minutes.