If you want to use raisins in your Apfel Strudel, you need to soak them in 50 ml of apple juice or in some rum. If you don't have either, water will do, too.

Prepare the dough by adding all ingredients into a large bowl.

Knead for at least 5 minutes to give the dough enough elasticity.

Put a little bit of oil into a smaller bowl, turn the dough in the oil to cover it, then put into the fridge to rest at least 30 minutes.

Meanwhile prepare the apples: Remove the skin and apple cores. Cut the apples into small pieces.

Squeeze the lemon and pour the juice into a bowl with the apple pieces.

Add the sugar and Cinnamon to the apples and stir well, then set aside.

Melt 50 g of butter in a pan and add the bread crumbs.

Roast the bread crumbs for a little bit.

When the dough has rested at least 30 minutes, it's time to roll it out. For that you put a clean kitchen towel onto the counter and sprinkle it with flour.

Roll the dough on the towel, always rolling from the center to the edges.

When you have rolled the dough as thin as possible, use your hands: With the back of the hands, move under the dough and pull it out (watch video!).

Once the dough is very thin, melt some more butter and brush it onto the entire dough.

Optional: cut of thicker edged of the dough.

Now, add the roasted bread crumbs and spread them evenly onto the dough, leaving some space to the edges.

Add the Apple slices, place them evenly onto the dough.

If you have raisins: Remove them from the liquid, squeeze them a little, then place them evenly between the apple pieces.

With the help of the towel, flip the sides of the dough inwards (see video).

Starting from one end, lift the towel to slowly roll the strudel towards the other end.

Place the strudel seam down on a baking sheet and brush with some melted butter.

Bake in the oven at 190°C / 375°F for about 20 - 25 minutes.

Finish with a thin layer of sprinkled confectioners sugar.

Serve warm with a scoop of vanilla ice cream or cold with vanilla sauce and whipping cream.