Mix dough from the products and 100 ml water. Knead it by hand for 10 minutes. Cover it with washed with hot water bowl and let rest 30 minutes. Mix blueberries with lemon juice and 50 g of powdered sugar. Add peeled and diced apples and cut into julienne roasted almonds. Sprinkled with flour on a large cloth roll out the dough into a rectangular crust thickness H mm. Brush the crust with half macerate butter and sprinkle with ground almond nuts and remaining powdered sugar. Divide the filling into the crust early in length. Fold crust front and lifting the cloth, curl it to roll. Place the strudel on a greased pan with the remaining butter finished bottom edge. Bake it for 30-40 minutes in the oven at 200 C to light brown. While still warm, sprinkle top with powdered sugar.