Turn the bread into crumbs (any food processor will do.)

Switch the blade to grater and grate the apples (you’ll need to chop them up to take out the core.) It doesn’t really matter how many apples you use. I like to use as many as I can but my strudel looks more like an anaconda than the elegant serpentine ones my grandmother made.

Add the raisins and cinnamon and mix the whole lot together.

Take your pastry and roll it a bit thinner. You want a long thin shape if you can get it.

Put the mixture in the middle of the pastry, in a long line across the middle.

Fold the edges around the sausage of filling and pinch the pastry together.

Brush with milk or egg if you like

Place in the oven for 30-40 minutes. (Keep an eye on it as it depends on how long your pastry take to cook). You want the pastry to be crispy all the way through and golden brown on the top.