Ingredients:

  • 250g all-purpose flour
  • 2 tbsp vegetable oil
  • 125ml lukewarm water
  • 0.25 tsp salt
  • 1 kg apples (mixture of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
  • 100g granulated sugar
  • 1 tbsp ground cinnamon
  • 50g golden raisins
  • 2 tbsp dark rum
  • 1 tbsp lemon juice
  • 60g fine breadcrumbs
  • 50g unsalted butter, melted
  • 50g chopped walnuts

Instructions:

  1. Mix the dough. Combine 250g flour, 2 tbsp oil, 125ml lukewarm water, and 0.25 tsp salt. Knead for 10 minutes until it feels like a soft earlobe.
  2. Rest the dough. Shape into a ball, coat with oil, and let it sit under a warm bowl for 30 minutes. Note: This is the most important step for gluten relaxation.
  3. Prepare the filling. Toss 1kg sliced apples with 1 tbsp lemon juice, 100g sugar, 1 tbsp cinnamon, and 50g walnuts.
  4. Soak the fruit. Combine 50g golden raisins with 2 tbsp dark rum and let them sit while the dough rests.
  5. Toast the crumbs. Sauté 60g breadcrumbs in a little butter until golden and nutty smelling.
  6. Start the stretch. Roll the dough on a floured towel as thin as possible, then use the backs of your hands to gently pull from the center until it is translucent and covers the towel.
  7. Layer the flavors. Brush the dough with melted butter. Spread the toasted breadcrumbs over two thirds of the dough.
  8. Add the apples. Pile the apple mixture over the breadcrumbs, leaving a border at the edges.
  9. The towel roll. Use the towel to lift the edge of the dough and roll the strudel tightly like a log. Watch for the dough to wrap smoothly without air pockets.
  10. The bake. Transfer to a sheet, brush with more butter, and bake at 190°C for 40 minutes until the crust is deep golden and crackling.