Apfelstrudel

Make the dough

Knead the flour, water, oil, vinegar and salt into a smooth, elastic dough that no longer sticks to your hands, about 8 minutes.

Rest the dough

Cover the dough and let it rest at room temperature until relaxed and easy to stretch, about 30 minutes.

Toast the breadcrumbs

Fry the breadcrumbs in a little of the melted butter until golden and crisp, then set them aside to cool.

Mix the apple filling

Toss the sliced apples with the raisins, sugar, cinnamon and lemon juice in a bowl.

Stretch the dough paper-thin

On a floured cloth, stretch the dough out by hand until it is thin enough to read a newspaper through it, without tearing holes.

Fill and roll

Brush the stretched dough with melted butter, scatter the toasted breadcrumbs and apple filling over two-thirds of it, then roll it up into a tight log using the cloth to help lift it.

Bake until crisp

Brush the log with the remaining butter and bake at 190 degrees Celsius until deep golden brown and crisp, about 35 minutes.

Cool briefly and serve

Cool for 10 minutes before slicing, so the filling sets enough to hold its shape.