German Apfelstrudel

Instructions

1. 1

   To make the dough, combine flour and salt in a large bowl. In a separate bowl, whisk together the egg, warm water, and vegetable oil.

2. 2

   Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.

3. 3

   Brush the dough with a little oil, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 2 hours.

4. 4

   While the dough rests, prepare the apple filling. In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg, and raisins (if using). Mix well and set aside.

5. 5

   Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.

6. 6

   On a large, lightly floured surface or a clean kitchen towel dusted with flour, roll out the dough into a thin rectangle, about 20x30 inches. Gently stretch the dough from the center outwards with your hands until it's very thin and almost translucent.

7. 7

   Brush the stretched dough with half of the melted butter. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 2-inch border along one long edge.

8. 8

   Spoon the apple filling evenly over the breadcrumbs, again leaving that 2-inch border empty. Starting from the long edge with the filling, carefully roll up the strudel tightly, using the kitchen towel to help lift and guide.

9. 9

   Carefully transfer the rolled strudel to the prepared baking sheet, seam-side down. Brush the top with the remaining melted butter.

10. 10

    Bake for 40-50 minutes, or until golden brown and the apples are tender. If the strudel browns too quickly, you can loosely tent it with foil.

11. 11

    Let the strudel cool on the baking sheet for at least 15 minutes before slicing and serving. It's delicious warm or at room temperature, often served with a dusting of powdered sugar, vanilla ice cream, or whipped cream.