Strudel pastry (see basic dough and pastry recipes)
1kg Granny Smith apples
1 cup semolina
½ cup ground almonds
50g butter, melted in a double boiler
3 tablespoons rum
½ teaspoon ground cinnamon
3 tablespoons sugar
1 cup (225g) raisins
Cook semolina and almonds in butter until golden.
Spread evenly over the strudel pastry without reaching the edges.
Peel, core and slice apples.
Place them in a bowl and mix in rum, cinnamon, sugar and raisins.
Arrange apple mixture over the pastry.
Roll up from the longest edge and carefully place roll onto a greased baking sheet.
Brush with milk and bake for about 40 minutes in a moderate oven.
Serve hot or warm, sprinkled with caster sugar.