Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil (or melted unsalted butter)
  • 2/3 cup (160 ml) warm water
  • 1 tsp white vinegar
  • 4 large apples (about 1.5 lb / 700 g), peeled, cored, and thinly sliced, preferably tart varieties like Granny Smith or Bramley
  • 1/3 cup (67 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/3 cup (50 g) raisins (optional, soak in warm water or rum for 10 minutes if desired)
  • 3 tbsp (42 g) unsalted butter, melted
  • 1/2 cup (50 g) fresh white breadcrumbs (from crustless bread, toasted light golden brown)
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • Additional melted butter for brushing (about 2-3 tbsp)
  • Powdered sugar for dusting

Instructions:

  1. Combine flour and salt in a large bowl.
  2. Add oil, vinegar, and warm water gradually; mix until dough forms.
  3. Knead dough on a floured surface for about 8-10 minutes until smooth and elastic.
  4. Shape into a ball, coat lightly with oil, cover, and let rest for 1 hour at room temperature.
  5. While dough rests, mix sliced apples with sugar, cinnamon, nutmeg (if using), lemon zest, and lemon juice.
  6. Drain raisins and fold them into the mixture.
  7. Toast breadcrumbs in 1 tablespoon of butter until golden; set aside.
  8. On a floured surface covered with a clean towel, roll dough into a rectangle.
  9. Using the backs of your hands, gently stretch the dough from the center outwards until wafer-thin, almost translucent.
  10. Trim thicker edges if desired.
  11. Brush stretched dough evenly with melted butter.
  12. Sprinkle toasted breadcrumbs over the dough, leaving a small border.
  13. Spread apple filling evenly on top of the breadcrumbs.
  14. Use the towel to carefully roll the dough lengthwise into a log, tucking in edges as you go.
  15. Transfer strudel seam-side down to a buttered or parchment-lined baking sheet.
  16. Brush generously with melted butter on top.
  17. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until golden and crisp.
  18. Let cool slightly on a rack.
  19. Dust with powdered sugar before slicing.