Pulled Strudel

INSTRUCTIONS

• 1
  Sift the flour onto a work surface through a fine sieve, make a well in the center, crack an egg into it, pour in oil, a little warm water, and salt.
• 2
  Slowly draw the flour towards the well and gradually work it into a pliable, medium-firm dough. If it's too firm, add water; if too runny, add flour. Knead the dough until it is smooth, shiny, and no longer sticky. Then form it into a ball, wrap it in cling film, and let it rest in the refrigerator for 30 minutes.
• 3
  Preheat the oven to 160 °C.
• 4
  Peel and coarsely grate the apples. In a bowl, mix cinnamon with sugar. Coarsely chop the walnuts.
• 5
  Place the dough on a floured surface and divide it into 2 equal parts. Roll out each part into the thinnest possible rectangular sheet.
• 6
  Dust a clean kitchen towel with plain flour, transfer the rolled-out dough onto it, and using the backs of your hands placed under the towel, carefully stretch the dough in all directions.
• 7
  Once the dough is perfectly thin, trim off the thicker edges, sprinkle it with breadcrumbs, then with grated apples, and cover with cinnamon mixed with sugar, drained raisins, and chopped walnuts. Using the towel, carefully roll up the strudel and transfer it to a baking sheet lined with baking paper, ensuring the seam side is underneath.
• 8
  Brush the dough with melted butter and place the baking sheet in the preheated oven. Bake for 30 minutes until golden brown. Brush the finished strudel again with melted butter, let it cool, and dust with icing sugar before serving.