In one bowl mix sugar, cinnamon and a hearty pinch of salt. Like if a giant pinched it. In another bowl, mix apples, raisins, lemon juice, lemon zest, and ground almonds. Just before you’re ready to fill the strudel, combine the two bowls of filling ingredients.

Starting about 6 inches from one end of the dough, use half the apple mixture, as if you’re about to fill a burrito. Also leave a couple inches on both edges of the mixture. Don’t worry if the filling seems like it’s piled really high because the fruit will shrink.

Now you have to roll! Take the 6 inches of the dough you left in front of your filling line and start pulling it over the filling to cover it. Fold the dough over the sides, burrito-style, when halfway through. Go until you’re all wrapped up with no gap.

You should see the lumpy contours of the apples and filling.

Your strudel-burrito will now be all rolled up on top of a piece of parchment paper. Lift that parchment paper with the strudel on it and put it on top of a baking sheet.

Brush more of the melted butter across the top of your strudel-burrito (which is likely between 15-20 inches long). Liberally sprinkle sugar across the top.

Repeat with second pastry sheet, and place second strudel-burrito on the baking sheet.

Bake for 20 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for another 30 minutes or until golden brown.

To serve, enjoy with the Viennese Symphony Orchestra and coffee.