Cover the raisins with hot water or apple juice in a bowl and allow them to soak for at least 30 minutes, or up to 8 hours (overnight).

In a large mixing bowl with a wooden spoon, or in the bowl of a stand mixer with the paddle attachment, combine the flour and salt.

Add the oil. Slowly add the water while mixing the dough. Continue mixing until it forms a crumbly, shaggy dough.

Knead the dough until it's soft and stretchy.

Form the dough into a ball and leave it on your work surface, either covered by a kitchen towel or your mixing bowl turned upside down. Let the dough rest for 30 minutes.

Peel quarter, and thinly slice the apples, discard the cores.

In a large bowl, mix the soaked and drained raisins, apple slices, lemon juice, granulated sugar, cinnamon, and nutmeg. Set aside.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

On your work surface, spread out a smooth, patterned tablecloth or large patterned towel. Lightly flour it, then place the dough on top and begin rolling out the dough with a rolling pin.

Gently begin stretching the dough to get it thinner.

Transfer the stretched-out dough on top of the parchment paper.

Use a soft pastry brush or your fingers to brush ¼ cup of the melted butter over all the dough.

Spread the bread crumbs evenly over all the dough.

With one of the longer edges closest to you, use a slotted spoon to spread out a few large spoonful's of the apple filling in a long line.

Lift up the edge of the parchment paper or cloth towel closest to you to roll the edge of the dough over the filling.

Brush the top of the dough with some of the remaining melted butter that’s covering the apple filling.

Continue layering the apples and rolling the dough a bit at a time, brushing with melted butter after each roll.

Gently transfer your fully rolled apple strudel to the prepared baking sheet. Brush the top of your strudel with the remaining melted butter.

Bake for 30 to 35 minutes, rotating the baking sheet 180 degrees after 15 minutes.

Allow your strudel to cool for 20 minutes, then dust the top with lots of powdered sugar. Slice and enjoy!