Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) lukewarm water
  • 2 tablespoons (30ml) vegetable oil (or sunflower oil)
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 2 tablespoons (30g) unsalted butter, melted, for brushing
  • 4 medium Granny Smith apples (or a mix of tart apples), peeled, cored, and thinly sliced (about 4 cups)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) dried raisins (golden raisins work well)
  • 1/4 cup (30g) chopped walnuts or almonds
  • 1/4 cup (60ml) dark rum (optional)
  • 2 tablespoons (20g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons breadcrumbs
  • 2 tablespoons (30g) unsalted butter, melted (for brushing)
  • Powdered sugar (optional, for dusting)

Instructions:

  1. Combine flour and salt. Add water, oil, and vinegar. Mix, knead briefly, form a ball, brush with melted butter, and rest under a warm bowl for 30 minutes.
  2. Combine sliced apples, sugar, raisins, nuts, rum (if using), flour, cinnamon, and nutmeg.
  3. On a lightly floured surface, roll out the dough as thin as possible, using your hands to gently stretch it from the center outwards. Aim for a translucent sheet of dough.
  4. Sprinkle breadcrumbs over the stretched dough. Spread the apple filling evenly over the dough, leaving a border around the edges.
  5. Carefully roll up the strudel from one end, jelly-roll style, using a towel to help lift and guide the dough.
  6. Place the strudel on a baking sheet lined with parchment paper. Brush with melted butter. Bake at 375°F (190°C) for 40-45 minutes, or until golden brown.
  7. Let the strudel cool slightly before slicing and serving. Dust with powdered sugar (optional).