Apfelstrudel

Prepare the Dough

In a mixing bowl, combine the flour and salt. Add the water, vegetable oil, and vinegar. Mix until the dough comes together.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Shape the dough into a ball, coat it with a little oil, cover it with plastic wrap, and let it rest at room temperature for at least 1 hour.

Prepare the Filling

In a large mixing bowl, combine the sliced apples, granulated sugar, raisins, ground cinnamon, ground cloves (if using), and lemon juice. Mix well and set aside.

Roll Out the Dough

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough into a large rectangle as thin as possible. Ideally, the dough should be almost transparent.

Assemble the Strudel

Sprinkle the breadcrumbs evenly over the rolled-out dough. This will help absorb any excess moisture from the apple filling.

Spread the apple filling evenly over the breadcrumbs, leaving about a 1-inch border around the edges.

Drizzle the melted butter over the apple filling and sprinkle with chopped walnuts or almonds if using.

Carefully roll up the dough from one long side, tucking in the edges as you go to encase the filling. Place the rolled strudel seam-side down on the prepared baking sheet.

Bake the Strudel

Brush the top of the strudel with melted butter. Bake in the preheated oven for 35-40 minutes, or until the strudel is golden brown and crispy.

Serve

Allow the strudel to cool slightly before dusting with powdered sugar. Slice and serve warm, optionally with vanilla ice cream or whipped cream.