1. Prepare the Dough:

   • In a large mixing bowl, combine 250g (2 cups) all-purpose flour, 1/2 tsp salt, and 1 tsp sugar. Mix well.
   • Make a well in the center and add 1 large egg, 2 tbsp vegetable oil or melted butter, and 100ml (1/2 cup) lukewarm water.
   • Mix with a fork until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.
   • Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes. This resting period makes it easier to roll out.

2. Prepare the Filling:

   • While the dough is resting, peel and slice the apples. Place them in a large bowl.
   • Add 100g (1/2 cup) sugar, 1 tsp cinnamon, 50g (1/4 cup) raisins (if using), and the zest of 1 lemon (optional) to the apples. Toss until the apples are well coated.
   • In a small skillet, melt 50g (1/4 cup) butter over medium heat. Add 50g (1/4 cup) breadcrumbs and toast them until golden brown, stirring frequently. This will help absorb excess moisture from the apples.

3. Assemble the Strudel:

   • Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
   • On a lightly floured surface, roll out the rested dough into a thin rectangle, about 16×24 inches. The dough should be translucent enough to see your hand through it.
   • Brush the rolled-out dough with melted butter. Sprinkle the toasted breadcrumbs evenly over the surface.
   • Spread the apple mixture over the breadcrumbs, leaving a 2-inch border around the edges.
   • Starting from one long side, carefully roll the dough away from you, encasing the filling. Use a spatula to help lift the dough if necessary.
   • Once rolled, gently place the strudel seam-side down on the prepared baking sheet. Brush the top with melted butter.

4. Bake:

   • Bake in the preheated oven for 30-40 minutes or until the strudel is golden brown and crisp. If the top browns too quickly, you can cover it loosely with aluminum foil.

5. Cool and Serve:

   • Once baked, remove the strudel from the oven and let it cool for about 10 minutes on a wire rack.
   • Before serving, dust the top with powdered sugar. Slice into pieces and serve warm with whipped cream or vanilla sauce, if desired.

Storage

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness before serving.