Strudel

Sift the flour and salt into a bowl

Beat the egg with warm water, then mix in the butter

Mix the flour and knead until a soft dough forms, like a scone

Turn it onto a floured surface and knead well, until firm and elastic

(It is very important to work the dough thoroughly at this stage

If it doesn't become firm enough, it won't have the necessary resistance to be opened up to the desired thickness)

Place it in a small bowl, cover with a cloth, and let it rest for 20-30 minutes

Roll out the dough into an oblong shape

Place it on a floured surface dusted with flour, spreading melted butter over it

Working from underneath, stretch the dough carefully in all directions with your fingers

Keep the dough open throughout the operation

If folds form, their surfaces will stick together

When ready, the dough should be almost as long as the cloth and as thin that you can see the design through it

Cut off any very thick ends with scissors

Moisten the entire surface generously with melted butter (or margarine) and sprinkle chopped nuts over it

Spread a good layer of fruit filling along the nearest edge to you, sprinkling the remainder over the rest of the dough

Roll up the 'strudel' by lifting the two ends of the cloth closest to you, and roll it up towards the opposite side

Press together the two ends, cut off any excess ends, and remove them

Roll it up onto a greased baking sheet

Arrange it in the shape of a ferradura and brush with melted butter (or margarine)

Leave to bake in a moderate oven for 20 minutes

Reduce heat afterwards until the edges are nicely browned (30-40 minutes total)

Sprinkle generously with powdered sugar.