Apple Strudel

INSTRUCTIONS

• 1
  Sift the flour onto a work surface to aerate it. Make a well in the center, crack an egg into it, pour in the oil and a little warm water, and season with salt. Gradually draw the flour towards the well and knead into a pliable, medium-firm dough. If it's too firm, add water; if too runny, add more flour. Knead the dough until it's smooth, shiny, and no longer sticky. Then form it into a ball, wrap it in foil, and let it rest in the refrigerator for 30 minutes.
• 2
  Preheat the oven to 160 °C. Line a baking sheet with parchment paper. Peel and coarsely grate the apples. Melt the butter in a saucepan.
• 3
  Divide the rested dough into 2 equal parts. On a lightly floured surface, roll out each part into the thinnest possible rectangular sheet.
• 4
  To make the dough as thin as possible, stretch it by hand. Transfer it to a clean, floured kitchen towel and, using the backs of your hands placed under the dough, carefully stretch it in all directions.
• 5
  Once the sheet is perfectly thin, trim off the thicker edges, sprinkle with breadcrumbs, evenly spread the grated apples, sprinkle with cinnamon mixed with sugar, drained raisins, and walnuts.
• 6
  Using the towel, carefully roll up the strudel and transfer it to the baking sheet lined with parchment paper, ensuring the seam side is underneath.
• 7
  Brush with melted butter, place in the preheated oven, and bake for 30 minutes until golden brown. During baking, brush the strudel with butter twice. Once cooled, sprinkle the finished strudel with powdered sugar.