Apple strudel with stretched dough

Ingredients

• 250 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 125 gWATER, TAP WATER
• 2 15 ml tablespoonSUNFLOWER OIL
• 1 gSALT, AVERAGE
• 1 5 ml teaspoonVINEGAR
• 80 gBUTTER, UNSALTED
• 1 dlFLOUR, BREADCRUMBS
• 6 piece · mediumAPPLE, IMPORTED, WITHOUT SKIN
• 1 15 ml tablespoonLEMON JUICE, UNSWEETENED, UNDILUTED
• 1 dlSUGAR
• 1 packetVANILLIN SUGAR
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 0.5 dlRAISIN
• 0.5 dlNUT, WALNUT
• 5 gBUTTER, UNSALTED editorial addition
• 2 15 ml tablespoonSUGAR

Method

1. Knead the flour, water, oil, salt and vinegar into a smooth elastic dough, brush with oil and rest, covered, for 30 minutes.
2. Toast the breadcrumbs in 30 g of the butter until golden, about 4 minutes; melt the remaining butter.
3. Slice the apples thinly and toss with the lemon juice, sugar, vanilla sugar, cinnamon, raisins and walnuts.
4. Stretch the dough thinly on a floured cloth, drizzle with butter, scatter over the breadcrumbs, spread the apples and roll up using the cloth.
5. Place the strudel on the greased tray, brush with the remaining butter and bake at 190 °C for about 40 minutes until golden.
6. Dust with icing sugar once slightly cooled and cut into 8 pieces.