Apfelstrudel

Method

Make the dough by combining flour, salt, egg, water and oil, kneading for 10 minutes until smooth and elastic, then let rest for 30 minutes. Peel, core and slice the apples thinly, tossing with caster sugar, cinnamon, raisins and lemon zest. On a well-floured cloth, stretch the dough paper-thin using your hands, working from the centre outwards until nearly transparent. Toast the breadcrumbs in 50g melted butter, then spread over the dough, leaving a border; distribute the apple mixture evenly over this. Using the cloth to help, roll the strudel tightly from the long side and transfer seam-side down to a baking tray. Brush with remaining melted butter and bake at 190°C for 45-50 minutes until golden brown. Cool slightly, dust generously with icing sugar and serve warm with whipped cream or vanilla sauce.