Apple Strudel

Ingredients

• 2.25 cups all-purpose flour
• 0.5 tsp fine salt
• 0.66 cups water
• 2 tbsp vegetable oil
• 0.5 tsp white vinegar
• 0.5 cups raisins
• 2 tbsp dark rum
• 6 tbsp unsalted butter
• 1 cups fine dry breadcrumbs
• 2.5 pounds apples – peeled, cored, thinly sliced
• 0.5 cups granulated sugar
• 1.5 tsp ground cinnamon
• 1 lemon – zested
• 1 tbsp lemon juice
• 2 tbsp confectioners' sugar
• unsweetened whipped cream – for serving

Instructions

1. Combine raisins with dark rum in a small bowl and let soak for 15 minutes; drain well and set aside.
2. Measure 2 cups from the all-purpose flour for the dough, reserving 0.25 cup for dusting. In a medium bowl, mix water, vegetable oil, white vinegar, and fine salt, then stir in the 2 cups flour until a shaggy dough forms. Knead on a work surface until smooth and elastic, 8–10 minutes. Shape into a ball, coat lightly with a bit of the oil from the bowl, cover, and rest at room temperature for 1 hour.
3. Melt the unsalted butter in a skillet over medium heat until foamy, 1–2 minutes. Add the fine dry breadcrumbs and cook, stirring, until golden and nutty, 3–5 minutes; cool.
4. In a large bowl, toss apples with granulated sugar, ground cinnamon, the zest from the lemon, lemon juice, and the drained fruit until evenly coated.
5. Heat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread a clean cotton towel on a large work surface and sprinkle it evenly with the reserved 0.25 cup flour.
6. Place the rested dough on the towel and roll it to a large rectangle, then gently lift and stretch with the backs of your hands from the center outward until very thin and translucent; trim thick edges if needed.
7. Brush the surface lightly with some reserved melted butter, then scatter the toasted crumbs evenly over the sheet, leaving a 2-inch border on all sides. Mound the apple filling in a long strip along one short edge.
8. Fold the short and long side edges over the filling, then use the towel to help roll the sheet up snugly into a log, seam-side down. Transfer to the prepared baking sheet and curve slightly into a crescent if needed.
9. Brush the top with the remaining reserved melted butter and cut 4–5 small diagonal slits on top to vent. Bake until deep golden brown and the juices at the vents are bubbling, 35–45 minutes.
10. Cool on the sheet for 15–20 minutes. Dust evenly with confectioners' sugar. Slice and serve warm with unsweetened whipped cream.