ge bowl. Make a well in the center and pour in the egg and oil. Add the water slowly, stirring with a fork, to make a soft, sticky dough. Work the dough in the bowl until it leaves the sides of the bowl. Then place on a lightly floured surface and gently knead for 12 to 15 minutes.
3. Form the dough into a ball, place in on a cloth and cover the dough with a warmed bowl. Let it rest in a warm place for an hour.
4. Meanwhile, put the raisins, currants, sugar, cinnamon and apples into a bowl and mix thoroughly.
5. With a warm rolling pin, roll the dough on a clean, lightly floured surface to a 1/8-inch thickness, turning and lifting to prevent it from sticking. Gently stretch the dough on all sides until it is paper thin, then trim to about 24 inches by 27 inches. Let it rest for another 15 minutes.
6. Preheat oven to 375F.
7. Place the dough with one of the long sides toward your; brush with melted butter and sprinkle with ground almonds. Spread the apple mixture evenly over the dough, leaving a 2-inch border all around. Fold the border over the apple mixture. Gently lift the corners of the dough nearest to you and begin to roll up the strudel. Stop after each turn and pat it into shape.
8. Slide it onto the prepared baking sheet and brush with melted butter. Bake for 40 minutes or until golden brown.
8. Sprinkle with powdered sugar. Serve hot or cold.
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