Apple Strudel | Traditional & Juicy

Preparation

• 1
  Sift the flour onto a work surface and form a well in the center. Add the egg, oil, a pinch of salt, and some warm water into the well. Work the flour from the outside in and knead into a smooth, medium-firm dough. If the dough is too firm, add a little water; if it's too sticky, add a little flour. Knead the dough until it is smooth and shiny and no longer sticks to your hands. Form into a ball, wrap in cling film, and let rest in the refrigerator for 30 minutes.
• 2
  Preheat the oven to 160 °C top/bottom heat. Line a baking sheet with baking paper. Peel and coarsely grate the apples. Melt the butter in a small saucepan.
• 3
  Divide the rested dough into two equal parts. Roll out each part on a lightly floured work surface into a rectangle as thin as possible.
• 4
  To get the dough paper-thin, it is stretched by hand. Place the dough on a floured kitchen towel. Reach under the dough with the backs of your hands and carefully stretch it in all directions until it is almost transparent.
• 5
  Once the dough is perfectly thin, cut off the thicker edges. Sprinkle the dough with breadcrumbs, evenly spread the grated apples on top, and sprinkle with the cinnamon-sugar mixture, raisins, and walnuts.
• 6
  Carefully roll up the strudel with the help of the kitchen towel and place it on the prepared baking sheet with the seam side down.
• 7
  Brush with melted butter and bake in the preheated oven for approx. 30 minutes until golden brown. Brush the strudel twice more with butter during baking. Dust the finished, cooled strudel with powdered sugar.
• 8
  Tip: If the dough tears while stretching, it's not a problem. The hole can simply be "patched" with a small piece of dough. It's important that the dough is so thin that you can see the pattern of the kitchen towel through it. The strudel also tastes particularly delicious with a sour cherry filling.