Apple Strudel

Dough

• 1 1/2 cups All-purpose flour
• 1/4 tsp Salt
• 2 tbsp Neutral oil
• 1/2 cup Warm water

Crumb layer

• 3 tbsp Butter
• 3/4 cup Fine dry breadcrumbs

Filling

• 4 Firm baking apples, thinly sliced — about 5 cups sliced
• 1/2 cup Granulated sugar
• 1 1/2 tsp Ground cinnamon
• 1/2 cup Raisins

Finish

• 3 tbsp Butter, melted

Dough

1. Combine the flour, salt, oil, and warm water and knead until smooth and elastic, about 6 minutes.
2. Coat lightly in oil, cover with a warm bowl, and let rest. (Tip: The rest relaxes the gluten so the dough will stretch thin without tearing — skipping it is the most common reason strudel dough rips.)

Crumbs

1. Melt the butter in a skillet, add the breadcrumbs, and fry, stirring, until golden and toasted.

Stretch

1. On a large floured cloth, stretch the dough out with your hands, working from the centre outward, until it's paper-thin and almost translucent — aim for roughly 24x18 inches. (Tip: Work slowly and patiently. If it resists, let it rest another 5 minutes and continue — forcing a tight spot is what tears it.)

Fill

1. Scatter the toasted breadcrumbs over two-thirds of the dough, leaving a border. Toss the apples with the sugar, cinnamon, and raisins if using, and spread over the breadcrumbs.

Roll

1. Using the cloth to help lift and guide it, roll the strudel up from the filled end into a log, tucking the ends underneath. (Tip: Let the cloth do the work of lifting the fragile dough rather than trying to roll it with your hands alone.)

Bake

1. Transfer to a lined sheet, brush all over with melted butter, and bake at 190°C (375°F) until deeply golden.