Preheat oven to 425 degrees F.  Brush two baking sheets lightly with melted butter or non-stick spray.  Peel, core and thinly slice apples.  Heat butter in a medium pan, add the apples and cook for 2 minutes.  Add orange juice, honey, sugar, allspice and sultanas.  Stir over medium heat until sugar dissolves and apples are tender.  Transfer mixture to a bowl and leave to cool.

Place the flour and salt in a mixing bowl and make a well in the center. Add the butter, egg and water. Stir until the dough is soft and comes away from the sides of the bowl.

Transfer the dough to a floured board and knead for approximately 15 minutes or until it is soft and pliable.

Divide the dough into 2 pieces, and with a pastry brush, lightly brush the pieces with butter so they do not dry out. Cover the dough in a warm mixing bowl and allow it to stand for 30 minutes.

On lightly floured surface, roll out one of the dough with a warm rolling pin, ensuring that the dough does not stick. Brush it frequently with melted butter. Fold it and roll out again.

By hand, spread out the sheet of dough as thinly as possible, about a 9” by 13” rectangle.  When the dough has been stretched to the desired thickness and shape, place half of the filling on it, leaving a 1 inch margin of dough on each side. Roll up the ends and sides and turn the seam side down on the baking sheets (similar to rolling a burrito).  Repeat for second dough portion.  Brush both strudels with beaten egg white and sprinkle with caster sugar and cinnamon.  Bake for 15 to 20 minutes, until golden.  Remove and let it stand for a few minutes before slicing.  Enjoy!