Apple strudel

1) Take the pastry out of the fridge.
2) Peel and core the apples and cut them into tiny cubes.
3) Preheat the oven to 200 °C.
4) Combine the remaining ingredients, (except the melted butter), in a saucepan and let them stew over medium heat for 20 minutes, until the apples are soft, and a little bit of juice has formed.
5) Roll the pastry out as thin as you can make it without splitting, and place on a large tea towel or small tablecloth.
6) Spoon the mixture on to one end of the pastry leaving a couple of inches from the top and side edges.
7) Fold in the sides and top over the apple mixture and squeeze a bit, so nothing leaks.
8) Brush the half of the pastry without apples with butter, then roll up using the tea towel to help you roll.
9) Place on a greased baking tray and brush the top with the rest of the melted butter.
10) Bake for 35 minutes in the oven and for the last 10-15 minutes turn up the heat to 225°C until the Strudel is a nice golden-brown colour.