Warm Apple Strudel (Crystal)

1¾ cups + 2 tbsp (300g) All-purpose flour

¼ tsp Salt

2 tbsp (30ml) Neutral oil

¾ cup + 4 tsp (200ml) Lukewarm water

8 Granny Smith Apples (peeled, cored and sliced thin)

1/2 (100g) Cup Raisins

3 tbsp Dark Rum

2 tsp Lemon Juice

1 tsp Cinnamon Powder

2/3 Cup (80g) White Sugar

4.5 tsp (20g) Vanilla Sugar – OR – 3 tsp (15ml) Vanilla Extract

1 Cup (120g) Chopped and toasted Walnuts

5 1/2 Tbsp (90g) Butter

2/3 (150g) Bread Crumbs

1/2 Cup (100g) Sugar

Place all ingredients in a mixing bowl and mix with a spoon until it comes together. Turn out on a floured surface and knead the dough with your hands for several minutes until smooth and elastic. Place in an oiled bowl and rest for an hour.

For the filling, start by soaking the raisins in the rum and let sit for about 30 minutes. Peel, core and slice the apples thinly. In a bowl, combine the apples, lemon juice, cinnamon, sugar, walnuts, and raisins. Set Aside.

For the roasted breadcrumbs, sprinkle the breadcrumbs evenly on a baking tray and top with the sugar. Put the cubes of butter on top of the breadcrumbs randomly and roast in an 350-degree (180C) – preheated oven, stirring occasionally to get an even golden brown color.

Lay a table with a tablecloth and dust with flour. Roll the dough out as thin as you can, then use your hands to stretch it until your hands become visible through the stretched dough. Brush gently with the melted butter. Starting on one side of the table sprinkle with the breadcrumbs. Top with the apple filling. Starting one end roll up the strudel. Carefully transfer to a baking tray. Brush with melted butter and bake in a 350-degree to 375-degree (180-200C) oven for about 40-50 minutes until golden brown.

Remove from the oven and let cool for about 10 minutes. Sprinkle with Powder sugar and serve warm.