Preparation
- Knead the flour, salt, water, and oil in a food processor with dough hooks or by hand until you have a smooth dough.
- Shape the dough into a ball, brush all over with oil, wrap in cling film, and leave to rest at room temperature for at least 1 hour (or overnight).
- Quarter, peel, and core the apples, then slice them into thin slices (2-3 mm thick).
- Add the lemon zest and juice, cinnamon, sugar, raisins (without the soaking liquid), and breadcrumbs to the apples and mix well.
- Preheat the oven to 180°C top/bottom heat.
- Roll out the dough on a floured kitchen towel into a rectangle and, with floured hands, stretch it into a wafer-thin rectangle measuring approx. 50x65 cm. The short side should be as long as the width of the baking sheet plus 5-6 cm. Cut away any thick edges of the dough.
- First brush the dough with half of the melted butter, then with sour cream.
- Place the apple filling on the short side of the dough and shape into a strand, leaving 4-5 cm free at the edges.
- First fold the side edges, then the bottom edge over the filling. Roll up the dough into a strudel using the kitchen towel and roll it onto baking paper with the seam facing down.
- Place the baking paper on a baking sheet, brush the strudel with the remaining butter, and bake on the middle rack for about 50-60 minutes.
- Allow to cool slightly and dust with powdered sugar.
