Apple strudel (2)

250 g of whole wheat flour
1 pinch of salt
2 tablespoons oil
.5 glass of Apple juice
.5 tablespoon barley malt syrup
For the filling:
60 g raisins (soak at least 40 minutes before)
2 kg apples (1/2 kg apples: 1.5 + kg of pears)
2 tablespoons of wheat malt
3 tablespoons ground cinnamon
50 g pine nuts
150 g of biscuits vegan
grated rind of 1 lemon
1 small glass of grappa or brandy (optional)

Mix the flour with water, a pinch of salt and 2 tablespoons of oil.
Grease slightly the mixture and let stand about 30 minutes.
Diced apples and place them in a bowl, add drained raisins, malt, cinnamon, pine nuts, lemon zest and, if you will, the shot of grappa or brandy.
Stir and let steep .5 hour.
Meanwhile pulled thin the dough with a rolling pin and roll it out on a floured cloth.
Sprinkle the 2/3 of the pastry with chopped cookies and then with the Apple filling.
Begin to roll the dough on the side of stuffing helping raising the dishcloth, sealed the borders and arrange in a baking dish floured and oiled.
Bake in preheated oven at 220° c.
After half an hour brush with malt and Apple juice and cook another 15-20 minutes.