Helga’s Austrian Apple Strudel

For the filling

• 1/2 stick of unsalted butter

• 1/2 cups breadcrumbs

• 1/4 cup raisins

• 1/2 cup sugar

• 1/4 tsp. ground cinnamon

• 7 cups tart apples, such as Granny Smith , peeled and thinly sliced

• 1/2 cup finely chopped walnuts

For the dough

• 2 cups unbleached all-purpose flour; more as needed

• 1/4 tsp. table salt

• 2 Tbs. vegetable oil

• 1 egg

• 1/2 to 3/4 cup water

For assembly and serving

• 2-1/2 oz. (5 Tbs.) unsalted butter, melted

• Confectioners’ sugar

• Lightly sweetened whipped cream

Make the dough (make the dough first )

Mix the flour in a medium sized bowl with salt and create a well in the center, in a separate bowl beat egg with oil. Pour egg and oil mixture into well, mix with a spatula, then add lukewarm water and combine into a sticky dough.

Transfer the dough to lightly floured work surface. Knead by hand, occasionally picking up the dough and forcefully throwing it down onto the surface, until it’s smooth, elastic, and tacky like a Post-it note, this could take up to 10 minutes. If it is too sticky to knead, lightly sprinkle flour on it as you work.

Gather the dough into a ball, put it on a plate, and lightly oil the top of the dough. Cover with warm cloth and let rest in a warm place, around 80 F., for at least 30 and up to 90 minutes; the longer, the better. The dough will be tender and not at all sticky after resting.

Make the filling

Heat the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden. Set aside.

Combine the raisins and rum in a small bowl; let sit for 5 minutes. Mix the sugar and cinnamon in a large bowl; add the apples, walnuts, and rum raisins and toss gently to combine. Set aside.

Stretch the dough

Position a rack in the center of the oven and heat the oven to 350°F. Line a large rimmed baking sheet with parchment.

Choose a work area that you can walk around on at least 3 sides, such as a rectangular table, the end of your kitchen island, or another work surface that’s about 3×3 feet. Cover with a patterned cotton or polyester tablecloth. Dust the cloth generously with flour and rub the flour into the cloth. Lightly flour the dough on all sides. Set the dough in the center of the surface and use a floured and warmed rolling pin (this is very important) to roll it as thin as you can, about 21 inches round, moving the dough occasionally to make sure it isn’t sticking to the cloth.

Pick up the dough by an edge. Let gravity and the weight of the dough help stretch it as it hangs from your fingers, then use the back of your hands to gently pull and stretch the dough. When the dough becomes too large to hold, place it on the work surface, leaving an edge of the dough hanging over one edge of the table. I would not let the dough hang over the sides. It invites holes.

Slip your hands underneath the dough and use the back of your hands to gently stretch and pull it, easing it even thinner (as if gently fluffing a bedsheet).Always pull from the center towards the edge, pulling the edge as well. Continue pulling and stretching, moving around the work surface as necessary, until it is tissue thin and about 3 feet wide and 3 feet long ; you should be able to clearly see the tablecloth pattern through the dough. If a hole forms, try to close it by pinching the dough together. Immediately proceed with assembling the strudel so the dough doesn’t dry out.

Assemble and bake the strudel

Sprinkle the melted butter or oil over the dough, with the help of a pastry brush. ( don’t brush, you will make a hole ). Sprinkle the toasted breadcrumbs, apple mixture and walnuts evenly over the dough.

Using the tablecloth as an aid, fold the short end of the dough onto the filling. Continue to roll the strudel over, using the cloth, to the end of the dough. Lift the strudel (be brave; it’s sturdier than you think) and transfer it to the prepared sheet, curving it into a gentle U shape to fit. Tuck the dough ends under the strudel and gently shape the filling so it’s even inside the pastry. Brush the dough with the remaining melted butter, leaving any milk solids in the bottom of the pan.

Bake, rotating the sheet halfway through, until deep golden brown, about 40 minutes. Slide the strudel and parchment onto a cooling rack and cool for at least 30 minutes before using a serrated knife to cut thick slices; it’s best served within an hour or two of baking. Dust with confectioners’ sugar and serve warm with whipped cream.