Dough

• Combine ½ cup water, vinegar, salt, sugar, vegetable oil, and flour in the bowl of a stand mixer fitted with the hook attachment. Mix on low until the dough starts to come together.
• Add 2-3 Tbsp. water if the dough feels dry. It should be soft but not wet. Once the dough comes together, mix on medium speed for about 8 minutes.
• Turn the dough onto a clean table, cover with plastic and let rest for 20 minutes. Knead a few times by hand. The dough should now be smooth.
• Put the dough in a lightly oiled bowl, cover and let rest overnight in the fridge or for at least 6 hours.
• To assemble, take the dough out of the fridge and let it come to room temperature while you prepare the filling. Preheat the oven to 350°F.

Filling

• Toss the apples with the sugar, cinnamon, and cornstarch. Let the mixture sit for a few minutes until juices are released. Put the apples in a large shallow pan and cook over medium heat until they start to soften and the juices thicken. Mix the raisins in and pour the apple mixture onto a sheet tray to cool.
• With a rolling pin, roll the dough into a large square about 14-inches wide. Spread a tablecloth onto a table and patiently stretch the dough on the cloth until it measures about 18 inches by 40 inches. If the dough feels very tight, give it a 10 minute rest and then continue stretching. When finished, you should be able to see through the dough. Brush the dough gently with about half of the melted butter.
• Toss the bread crumbs with the cooled apple mixture and pile the apples on one of the shorter sides of the dough. The apple pile should be about 5-inches by 14-inches.
• Using the tablecloth as an aid, gently begin rolling the strudel up like a burrito, tucking in the sides of the dough and brushing with melted butter as you go.
• Transfer the strudel (seam side down) to a parchment lined baking tray. Bake for about one hour, brushing with melted butter every 15 minutes.
• Remove from oven and cool for 30 minutes. Serve with a generous dusting of powdered sugar.

For a quicker version of this strudel, use premade phyllo dough. This version makes 2 smaller strudels instead of one longer one.

• 16 sheets frozen phyllo dough, thawed
• 8 Tbsp. melted butter
• ¼ cup sugar

Preheat the oven to 350°F. Place a sheet of phyllo dough on a work surface. Brush lightly with butter and sprinkle lightly with sugar. Top with another sheet of phyllo and repeat until you have a total of 8 sheets. Pile the apple filling on one of the shorter sides and roll like a burrito. Repeat for the second strudel. Brush the rolled strudels with melted butter and bake for about 45 minutes.