1. Preheat oven to 375°F. Lightly coat a baking sheet with canola oil.
2. In a large bowl, toss apples with cane sugar, cinnamon, flour, and vanilla extract.
3. To prepare pâte brisée, place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes. Roll into an 8 by 12 rectangle. Spoon filling along the long edge of the dough, about 1-inch from the edge, roll dough and filling over itself and seal ends to form a strudel. Score into 10 1-inch slices.
4. Bake for 35 to 40 minutes or until top is lightly browned. Remove from oven and trim any extra pastry off the ends. Cut into 10 servings.