Prepare the Apple filling for strudel. Slice the apples into thin slices. Pour the raisins with boiling water and leave for 10 minutes Then drain the water and dry it. Next, melt part of the butter (70 g.) in a medium size frying pan on medium heat (the rest of the oil we will use later). In the butter add the sugar and melt it. The melted mass is spread the apples, add the cinnamon. Simmer for 5-7 minutes without covering (we need to evaporate the liquid), stirring occasionally. Then add to the sultanas and nuts and simmer until complete evaporation of moisture, about 3-5 minutes. Put the ready stuffing in another bowl and let it cool down completely.

Roll out sheet of dough, sprinkle it with crackers, spread half of the filling and roll into a loaf. The same operation repeated with the second sheet of dough. Don't forget to bend the edges of the rolls to not spill the stuffing.

Cover a baking sheet with baking paper and spread it on the rolls. Preheat oven to 180 degrees and put strudel in the next 30 minutes. Readiness courses can be easily identified by the formation of a Golden-brown crust. Grease from the top with a piece of butter.

The dessert is ready when cooled and serve.