Pour all ingredients of the short pastry in a bowl and knead by hand to get a compact and homogeneous dough.
Form a thin, rectangular loaf, wrap in cling film and let rest in the fridge for at least 2 hours or overnight.

Prepare the filling: Peel the apples, cut them into small cubes and add the remaining ingredients for the filling: jam, breadcrumbs, raisins, pine nuts and cinnamon. Mix to get a compact and homogeneous dough.

After the resting time remove the short pastry from the fridge and leave at room temperature for 5 minutes. Roll out the dough to about 3 mm. Try to get a rectangular with one side of about 30 cm, which will be the length of your strudel.
Whisk whole egg with 2-3 tablespoons of water in a small bowl and brush the short pastry with it. Fill the filling in a pastry bag with a 3-4 cm wide tip and distribute it along the edge of the dough.

Roll up the strudel and remove the excessive dough with a pastry wheel. Seal the dough well at both ends and put the strudel on a baking tray covered with baking paper.
Brush the strudel’s surface with the egg and water mixture, sprinkle with cane sugar and bake in the oven at 180° (top/bottom heat) for about 35-40 minutes. Remove from the oven, let cool, cut into portions and sprinkle with powdered sugar.

Lucake's Tips
•When kneading the short pastry, both the butter and the water have to be cold.
•The apple strudel keeps at room temperature for up to 3 days.