Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
For the pastry, sieve the flour into a bowl and make a well in the centre. Combine the oil and water and add to the flour. Mix well to form a dough. Turn onto a floured surface and knead until completely smooth. Keep the surface well floured and roll the pastry out to form a wafer thin circle, approx. 38cm (15") in diameter.
For the filling, melt 25g (1oz) butter in a saucepan and use a little to brush over the pastry circle. In a seperate pan, melt the remaining 25 g (1 oz) butter and gently fry the breadcrumbs until golden. Sprinkle on top of the pastry. Combine the sugar and Spices and sprinkle over the apples and add to the pastry. Finally scatter the sultanas and almonds on top.
Roll the pastry up and fold the ends underneath. Transfer the strudel onto a greased baking sheet and curve into a semi-circular shape. Brush with remaining melted butter and bake for 35-40 minutes or until golden brown.
Leave to cool slightly. Transfer onto a cooling wire. Dredge with icing sugar just before serving. Serve hot or cold with fresh cream or ice cream.