To begin, place the flour and salt into a large bowl. Make a well in the centre and add the egg, lukewarm water, and oil. Mix until a soft dough forms, then knead on a clean surface for 10 minutes until smooth and elastic. Shape into a ball, coat lightly with oil, cover, and rest for 30 minutes before moving to the next step.

In a separate bowl, combine the grated apples with lemon juice, sugar, cinnamon, and raisins. Mix gently and set aside. Allowing the apples to sit briefly helps release excess moisture, which can be drained before assembling.

Melt butter in a pan over medium heat and add the breadcrumbs. Stir until golden and lightly crisp. This layer will absorb juices from the apples and prevent a soggy pastry. Set aside and prepare for stretching the dough.

Cover a large table with a clean cloth and dust lightly with flour. Place the dough in the centre and roll it out slightly, then use your hands to gently stretch it outward from underneath. Work slowly until the dough becomes thin enough to see your hand through it. Trim any thick edges before proceeding.

Brush the stretched dough lightly with melted butter. Sprinkle the toasted breadcrumbs evenly across the surface, leaving a small border around the edges. This creates a stable base for the filling.

Spread the apple mixture evenly over one half of the dough. Avoid overfilling, as this makes rolling difficult and can cause tearing. Prepare to roll the strudel carefully in the next step.

Using the cloth underneath, lift and gently roll the dough over the filling into a long log. Tuck in the sides as you go to keep the filling enclosed. Transfer the rolled strudel seam side down onto a lined baking tray.

Preheat the oven to 180°C (160°C fan). Brush the strudel generously with melted butter and bake for 35 to 40 minutes until golden and crisp. Rotate the tray halfway through for even colouring.

Remove from the oven and allow the strudel to rest for 10 minutes. This helps the layers settle and makes slicing cleaner. Lightly dust with icing sugar before serving.

Slice into portions using a serrated knife. Serve warm, optionally with a spoon of whipped cream or custard. The contrast of crisp pastry and soft filling is at its best when freshly baked.