Apple Strudel

Ingredients

• For the strudel dough:
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons plus 1/2 teaspoon vegetable oil
• 10 to 12 tablespoons lukewarm water
• For the apple filling:
• 14 tablespoons unsalted butter, divided
• 2 ounces fresh bread crumbs
• 1/3 cup toasted hazelnuts, finely chopped
• 3/4 cup plus 1 tablespoon granulated sugar, divided
• 1/4 plus 1/8 teaspoon cinnamon
• Pinch salt
• 5 large baking apples such as Golden Delicious, Granny Smith, or Gala, peeled, cored, cut into 1/2 inch cubes
• 1/2 cup raisins
• 5 teaspoons juice and 1 teaspoon zest from 1 to 2 lemons

Directions

1. For the Strudel Dough: In a large bowl, mix the flour, salt, 3 tablespoons oil, and 10 tablespoons water until the dough is nearly together and still a little rough-looking. If it seems too dry, work in additional water 1 tablespoon at a time. You’re aiming for dough that feels soft and tacky, but not sticky. Turn it out onto a lightly floured surface and knead gently until smooth and stretchy, about 5 minutes. Shape it into a ball, rub it lightly with the remaining 1/2 teaspoon oil, set it in a bowl, cover loosely, and let it rest 1 hour. While it rests, begin the filling.
2. For the Apple Filling: Set a medium skillet over medium-low heat and melt 3 tablespoons butter. Add the bread crumbs and stir constantly until they are coated and lightly browned, about 2 minutes. Scrape them into a medium bowl and let them cool.
3. Move the oven rack to the middle and heat the oven to 425°F. Lay a large piece of parchment paper on your work surface, then spread a large clean cloth over the table. On a lightly floured cutting board, roll the dough into a 10- by 12-inch rectangle. Turn the board over so the dough lands in the center of the cloth, then lift the board away.
4. Carefully stretch the dough outward from the middle. Slide your hand underneath, palm facing down, and coax the dough toward the edges, or use your fingertips from underneath to ease it thinner. Try not to rip it, but if a tear happens, press it back together gently. Continue until the dough is paper-thin and roughly 18- by 30-inches, with an even thickness and enough translucence to see through. Cut away any thick edges with kitchen sheers.
5. Melt the remaining butter and brush a light layer over the dough, saving the extra butter for the top of the strudel before it goes into the oven. Scatter the chopped hazelnuts across the dough. Spoon the bread crumb mixture into a 12 inch strip at the far end, leaving 6 to 8 inches of space from the end and 3 inches along both sides.
6. In a large bowl, combine 3/4 cup sugar, cinnamon, and salt. Add the apples, raisins, lemon juice, and zest, and stir just until mixed. Right away, spoon the apple mixture over the bread crumbs.
7. Use the cloth to lift the end of the dough up and over the filling. Keep raising the cloth to roll the strudel forward. When you reach the halfway point, tuck in the sides to close them, then keep rolling to the end. The finished strudel should be about 16 to 18 inches long. Roll it straight onto the parchment paper, then lift the parchment with the strudel and move it to a baking sheet. If it is too long to sit straight on the pan, bend it gently into a curve. Brush the top with the remaining butter and sprinkle with the remaining tablespoon sugar.
8. Bake for 20 minutes, then lower the oven temperature to 350°F. Continue baking until the strudel is golden and the apples are tender, about 30 minutes more. Set the pan on a wire rack and let the strudel cool. Slice and serve with fresh whipped cream or vanilla sauce.