Dough:

1. Place flour (300g only), salt (pinch), sunflower oil (5 Tbsp) and water (150g only) in the mixer bowl. Program 1 minute / Closed Lid / Kneading Function.
2. Take the dough out of the bowl and form into a ball. Place the ball on a lightly greased plate, cover with clingfilm and put in the fridge to rest for 1 hour. Clean and dry the bowl.

Filling:

1. In a small bowl, soak the raisins (50g) in rum or water (4 Tbsp).
2. Peel the apples (1kg) before quartering then slicing very thinly. Place into a large mixing bowl.
3. If you need to make your own caster sugar and breadcrumbs: first add sugar (110g only) to the bowl and grind Speed 9 / 3 seconds. Then add day old bread (50g) to the bowl and chop Speed 8 / 8 seconds.
4. Drain the raisins and squeeze them until dry.
5. To the mixing bowl containing the apples, add reserved raisins, grated lemon juice and zest (from 1 lemon), chopped almonds (50g), cinnamon (1/2 tsp), nutmeg (pinch), vanilla sugar (1 tsp), flour (1 Tbsp only), sugar (110g) and breadcrumbs (50g). Combine until all apples are coated with the mixture.
6. Melt the butter (100g) in a saucepan until completely dissolved, or add to your mixer bowl and melt 3 minutes / 50C / Speed 2.
7. Preheat your oven to 200C.

Assembly:

1. Take the pastry from the fridge.
2. Place a large tea towel or old bed sheet (it needs to cover a rectangle of about 80x80cm) on a spacious worktop such as a dining room table and fully dust with flour. You can apply a generous amount of flour because it is essential that the pastry is protected.
3. Roll out your dough to 40x60cm using a rolling pin. Then, using your hands, stretch the dough to about 60x80cm. This is an essential step and requires you to be very careful not to rip the pastry apart. Cut off any thick edges.
4. Take 1/2 of the melted butter and spread it on 2/3 of the dough.
5. Spread the apple mixture over the butter and start rolling it carefully. Once rolled up, place onto a baking tray lined with baking paper and baste with the remaining butter.
6. Bake in the oven for 30-35 minutes and enjoy warm with vanilla sauce or ice cream!

Vanilla sauce / ice cream:

1. If you need to make your own caster sugar, add sugar (150g only) to your clean dry bowl and grind Speed 9 / 3 seconds.
2. Place caster sugar (150g), egg yolks (4), bourbon vanilla pod (1), milk (400g), cream (100g) and salt (pinch) in the mixer bowl. Program 5 minutes / 80C / Speed 4.
3. You can now either serve it as sauce or place in the freezer for 8 hours and you have nice vanilla ice cream. If you decide to use the ice cream, take it out of the freezer 15 minutes before using and blend it on Speed 10 / 8 seconds