Method

Strudel dough: mix flour, warm water, oil and salt into a smooth, elastic dough (similar to pasta dough). Knead 10 minutes until silky. Shape into a ball, brush with oil, cover and rest 30 minutes.
About 5 min
Toast breadcrumbs in 20g butter in a pan until golden. Toss apple slices with sugar, cinnamon, raisins, walnuts, lemon zest and toasted breadcrumbs.
About 11 min
Cover a large table with a clean linen cloth and dust with flour. Place the rested dough in the centre and roll out as thinly as possible with a rolling pin. Then use the backs of your hands to stretch the dough, working from the centre outward, until it is paper-thin (you should be able to read text through it). Aim for a 60×90 cm sheet.
About 11 min
Brush the entire sheet with melted butter. Spread the apple filling in a thick line along one long edge, leaving a 5 cm border on three sides.
About 11 min
Using the cloth, roll the strudel away from you into a tight log. Seal the ends by folding the dough under. Transfer to a parchment-lined baking sheet. Brush generously with remaining melted butter.
About 11 min
Bake at 190°C/375°F for 30–35 minutes until deeply golden and crispy. Dust lavishly with icing sugar. Serve warm with vanilla sauce (Vanillesauce) or whipped cream.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, nuts