Tirolese Strudel

Method

Make the dough by combining flour, salt, egg, water and oil, then knead for 10 minutes until smooth and elastic. Cover and rest for 30 minutes. Peel, core and slice the apples, tossing with sugar, cinnamon, sultanas and lemon zest. Heat butter and fry breadcrumbs until golden, then mix with apple filling. On a floured cloth, stretch the dough paper-thin until almost transparent. Brush with melted butter, scatter the breadcrumb mixture over it, then use the cloth to roll it tightly into a log. Place seam-side down on a buttered baking tray, curving into a crescent if needed. Brush with remaining butter and bake at 190°C for 45-50 minutes until deep golden brown. Cool slightly, dust generously with icing sugar, and serve warm or at room temperature with vanilla cream.