Raisins pour brandy. In a flour hammer egg, salt, water, vegetable oil, juice and knead the dough. Put in a warm place for half an hour. Apples clear from the center, cut into small pieces, sprinkle with lemon juice and mix with nuts, raisins and cognac. Separately combine the sugar with cinnamon.

Divide the dough into 2 parts. Roll out on a clean towel the dough until Shine. Sprinkle with melted butter. With cinnamon sugar for each strudel (there are two), divided into two parts. Sprinkle entire surface of dough with half of sugar mixture with cinnamon, stepping back 2-3 cm from the edges of the dough, spread half of the filling out of apples (the other half leave for the second strudel). Sprinkle the remaining sugar with the cinnamon. With all edges wrapped 2 - 3 cm of dough and roll jelly roll. Similarly, make a second strudel. Pour over the melted butter. Spread on oiled baking sheet strudel and put in the oven for 45 minutes at 200* C. the Finished strudel sprinkle with powdered sugar. Now, gather the family, cut the strudel into pieces and eat, eat, eat! I baked only one pie, and the second put in the freezer. Did so more than once, just before baking strudel ice cream, it needs to be brought out of the freezer for 40 - 50 minutes at room temperature, otherwise when baking it will crack and need to put it immediately on the tray, where it will be baked.