Apple Strudel

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup warm water
• 1 egg
• 1 teaspoon white vinegar
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 tablespoon lemon juice
• 3/4 cup plain dry breadcrumbs
• 3/4 cup unsalted butter, melted, divided
• 2 tablespoons powdered sugar, for dusting

Method

1. 1

   In a large bowl, whisk together the flour and salt. Add the vegetable oil, warm water, egg, and vinegar, and mix until a soft dough forms.

2. 2

   Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
3. 3

   Shape the dough into a ball, brush lightly with oil, cover with plastic wrap, and let rest at room temperature.

   30:00 · Rest dough
4. 4

   In a large bowl, toss the sliced apples with granulated sugar, cinnamon, raisins, walnuts, and lemon juice. Set aside.

5. 5

   In a small skillet over medium heat, toast the breadcrumbs in 2 tablespoons of the melted butter until golden, about 3 minutes, stirring frequently. Set aside to cool.

   3:00 · Toast breadcrumbs
6. 6

   Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

7. 7

   Cover a large table with a clean floured tablecloth or sheet. Roll the dough out as thinly as possible with a rolling pin, then continue stretching it by hand from the center outward until it is paper-thin and translucent, forming a rectangle roughly 20 by 28 inches.

8. 8

   Brush the stretched dough evenly with half of the remaining melted butter. Sprinkle the toasted breadcrumbs over the lower two-thirds of the dough, leaving a 2-inch border.

9. 9

   Spoon the apple filling evenly over the breadcrumbs, leaving the borders clear.

10. 10

    Using the tablecloth to help lift the dough, fold the short edges inward over the filling, then roll the strudel up tightly from the filled side, using the cloth to guide the roll.

11. 11

    Carefully transfer the strudel to the prepared baking sheet, seam side down, curving it slightly if needed to fit. Brush the top generously with the remaining melted butter.

12. 12

    Bake until the pastry is deep golden brown and crisp, 35 to 40 minutes, brushing once more with butter halfway through baking.

    35:00 · Bake strudel
13. 13

    Cool on the baking sheet for 20 minutes before transferring to a cutting board.

    20:00 · Cool strudel
14. 14

    Dust generously with powdered sugar, slice, and serve warm.