Cranberry and vanilla apple compote:
Put all the ingredients in a saucepan and bring to a boil.
Cover, reduce heat and let cook for 30 minutes.
Let cool completely before using.

Strudel pastry:
Mix the flour and salt in the bowl of a mixer with a paddle attachment.
Mix the water, oil, and vinegar in a measuring cup.
Add the mixture to the flour in the mixer at low speed.
You will get a soft dough. Make sure it’s not too dry, add a little water if needed.
Change the paddle to a hook and continue kneading until you get a slightly rough dough.

Knead for two more minutes on a floured surface, then form a ball and wrap it in plastic wrap.
Let rest for 90 minutes.

Roll out the dough on a floured cloth to 60cm x 90cm.
Brush the dough with melted butter.

For the strudels in the spanaskopitas style, I cut strips, then put the filling in the top of the strip and folded it into a triangle, first to the right, then to the left.
For the strudels in the papillote style, I cut strips, then put the filling and rolled it up.
I closed the ends by twisting them.

Put the oven rack in the upper third of the oven and preheat to 400F (200C).

Place the strudels on a baking sheet lined with a silicone mat.
Brush them with melted butter, then bake for 30 minutes or until golden brown.