Apfelstrudel — Apple Strudel

Make the dough: mix the flour, warm water, oil and a pinch of salt, then knead for a full 10 minutes until very smooth and elastic. Brush with oil, cover, and rest in a warm place for 30–60 minutes — the rest is what lets it stretch.

💡 Really knead it — strudel dough needs strong gluten to stretch thin without tearing. Under-kneaded dough rips the moment you pull it.

Prepare the filling: toss the sliced apples with the sugar, cinnamon, raisins, lemon zest and juice. Fry the breadcrumbs in some of the butter until golden and nutty.

Spread a large clean cloth on the table and dust it with flour. Roll the dough out on it as far as you can, then slide your floured hands underneath and stretch it gently from the centre outwards until it is thin enough to read print through.

💡 Stretch with the backs of your hands, not fingertips, to avoid punching holes. Small tears can be patched; work over the whole sheet so it thins evenly.

Brush the sheet with melted butter. Scatter the fried crumbs over the lower third, pile the apple mixture on the crumbs, and fold the short side and edges over the filling.

Using the cloth to lift, roll the strudel up into a firm log, seam-side down. Transfer to a lined tray, curving it if needed to fit, and brush all over with butter.

Bake at 190°C for about 40–45 minutes, brushing once more with butter halfway, until deep golden and crisp. Cool a little, dust heavily with icing sugar, and serve warm — with vanilla sauce or a scoop of vanilla ice cream.