Apple strudel

Ingredients:

• 2 cups (240g) all-purpose flour
• 1/4 teaspoon (1g) salt
• 1/3 cup (80ml) lukewarm water
• 1 large egg (50g), lightly beaten
• 1 tablespoon (15ml) vegetable oil
• 3 tablespoons (45g) unsalted butter, melted
• 4 large apples (about 800g), peeled, cored, and sliced thin
• 1/2 cup (100g) granulated sugar
• 1 teaspoon (2g) ground cinnamon
• 1/3 cup (50g) raisins
• 1/2 cup (75g) breadcrumbs
• 1/4 cup (30g) chopped walnuts
• Powdered sugar for dusting

Instructions:

1. In a large bowl, combine the flour and salt. Add the lukewarm water, beaten egg, and vegetable oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Form into a ball, cover with a cloth, and let rest for 30 minutes.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. In a small bowl, mix together the sugar and cinnamon. In a large pan, melt 2 tablespoons of the butter over medium heat and add the breadcrumbs. Cook until golden brown, then set aside to cool.
5. Lay a clean kitchen towel on a work surface and dust with flour. Roll out the dough as thin as you can, then gently stretch it with your hands until it is very thin and almost translucent.
6. Brush the stretched dough with the remaining melted butter. Evenly sprinkle the breadcrumb mixture over the dough, leaving a border around the edges.
7. Arrange the apple slices over the breadcrumbs, then sprinkle with the sugar-cinnamon mixture, raisins, and chopped walnuts.
8. Starting at one end, use the towel to help roll the dough into a tight log. Carefully transfer the strudel to the prepared baking sheet, seam side down.
9. Brush the top with any remaining melted butter. Bake for 35-40 minutes, or until golden brown and crisp.
10. Allow the strudel to cool slightly, then dust with powdered sugar before slicing and serving.

Notes:

For best results, use tart apples like Granny Smith. The dough can be made ahead and stored in the refrigerator, wrapped in plastic, for up to 2 days. Serve with vanilla sauce or whipped cream for a traditional touch. Store any leftovers in an airtight container at room temperature for up to 2 days.