Melt the butter.
Peel, core and cut the apples into 2 cm cubes.
Fit the Spiral dough tool to the machine.
Grease the baking trays.
Add Ingredients 1 (water, flour, egg, salt, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Cover with plastic wrap.
Leave to rest for 1 hour.
Add Ingredients 2 (apples, lemon juice, raisins, almonds, nuts, sugar, cinnamon) to the large glass bowl.
Mix until coated.
Pre heat the oven to 180ºC.
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Divide the dough into 2 equal pieces.
Spread a large tea towel onto the worksurface.
Generously flour the tea towel.
Transfer one dough pieces to the floured tea towel.
Gently roll the dough as thinly as possible.
Use floured hands to stretch the dough out as thinly as possible – it should be thin enough to see through.
If the dough tears, pinch the pastry together to seal any holes.
Brush the pastry with Ingredients 3 (butter).
Spoon half the apple mixture in a line down one end of the pastry about 10 cm from the edge.
Fold the end of the pastry over the apple mixture and continue to roll into a sausage shape.
Seal the ends by pinching the dough together.
Lift both rolls onto the baking trays, seam side down.
Brush the pastry with the first item of Ingredients 3 (butter).
Sprinkle the pastry with the last item of Ingredients 3 (flaked almonds).
Bake for 35 minutes at 180°C.
Leave to cool for about 10 minutes.
Dust with icing sugar.