Apple Strudel

Place 250 g of all-purpose flour and 125 ml of lukewarm water in a large bowl

Add a pinch of salt and 1 tbsp of vegetable oil

Start to mix inside the bowl. Transfer to a clean work-surface and knead until you obtain a smooth dough

Brush a bowl with vegetable oil. Place the dough in the bowl and brush it with the oil

Cover the dough with a kitchen towel and let it rest for at least 30m to relax. The strudel dough is ready

Peel 1 kg of apple

Core, quarter, and thinly slice them

Squeeze ½ lemon over the sliced apples to avoid oxidation. Add 1 tbsp of rum

Add ½ cup of white sugar and ½ tbsp of cinnamon powder

Melt 20 g of butter in a small pan

Add 2/3 cup of breadcrumbs and cook until nutty and toasted

Preheat the oven to 180 °C

Dust a large towel with all-purpose flour. Place the dough on it and roll it out with a rolling pin

Flour the back of your hands and very gently stretch the dough from the middle to the edges, until it is nearly see-through

Stretch the edges very carefully to avoid piercing the dough

Place the dough over the towel and gently stretch the edges to form a rectangle

Sprinkle half of the butter crumbs evenly over the stretched dough

Brush the edges of the dough with melted butter

Spread the sliced apples over the dough

Trim the edges of the dough

Sprinkle the remaining butter crumbs over the apple

Roll the dough over the filling by pulling the towel. Close the edges and roll all the dough, pressing gently to make sure the strudel is sealed

Line a baking tray with parchment paper and place the strudel on it

Brush the strudel with melted butter

Bake for about 35m or until is crispy and golden brown

Cut a piece and plate it

Sprinkle it with powdered sugar and add whipped cream to taste. The apple strudel is ready

Enjoy this classic!