Apple Strudel

1. 1
   mix · ~10 min

   Make the strudel dough.

   1.In a large bowl, combine flour and salt.

   2.Add vegetable oil and lukewarm water.

   3.Mix with a wooden spoon until a shaggy dough forms.

   4.Turn onto a floured surface and knead vigorously for 10 minutes until smooth and elastic.

   TIPSlap the dough against the counter occasionally — it builds gluten and makes stretching easier.
2. 2
   rest · ~30 min

   Rest the dough.

   1.Shape the dough into a smooth ball.

   2.Brush lightly with oil, cover with a clean bowl, and let rest for 30 minutes at room temperature.

   TIPResting relaxes the gluten so the dough stretches paper-thin without tearing.
3. 3
   prep · ~5 min

   Prepare the apple filling.

   1.Toss the sliced apples immediately with lemon juice to prevent browning.

   2.Add raisins, sugar, and ground cinnamon. Mix well and set aside.
4. 4
   prep · ~3 min

   Preheat the oven and toast the breadcrumbs.

   1.Preheat the oven to 375°F (190°C).

   2.In a small skillet over medium heat, toast the breadcrumbs with 1 tablespoon of melted butter until golden brown, about 2 minutes. Set aside to cool.

   TIPToasted breadcrumbs soak up the apple juices during baking, keeping the dough crisp.
5. 5
   other · ~15 min

   Stretch the dough paper-thin.

   1.Lay a clean kitchen towel or tablecloth flat on a large work surface and dust generously with flour.

   2.Place the rested dough in the center and roll it out with a rolling pin as large as possible.

   3.Reach underneath the dough with floured hands and gently stretch it using the backs of your hands, working from the center outward.

   4.Continue stretching until the dough is translucent and you can read newspaper through it. Trim away the thick edges.

   TIPWork slowly and let gravity help. If the dough tears, patch it — it will be rolled inside anyway.
6. 6
   assemble · ~5 min

   Fill and roll the strudel.

   1.Brush the stretched dough with half of the remaining melted butter.

   2.Sprinkle the toasted breadcrumbs evenly over the lower third of the dough.

   3.Spread the apple filling evenly over the breadcrumbs.

   4.Using the towel to help, lift the dough edge over the filling and roll the strudel tightly into a log, tucking in the ends as you go.
7. 7
   bake · ~40 min

   Bake the strudel.

   1.Carefully transfer the strudel, seam-side down, onto a parchment-lined baking sheet.

   2.Brush the top and sides generously with the remaining melted butter.

   3.Bake for 35 to 40 minutes until deeply golden brown and crisp.
8. 8
   rest · ~10 min

   Cool slightly before slicing.

   Let the strudel cool on the baking sheet for 10 minutes. This helps the crust set and makes slicing cleaner.

9. 9
   serve

   Dust with powdered sugar, slice, and serve warm.

   Generously dust the top of the strudel with powdered sugar. Use a serrated knife to slice gently into individual pieces and serve immediately.

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