3 pounds apples, peeled and diced
2 tablespoons lemon juice
2 cups sugar, divided use
½ cup raisins
1⁄3 cup walnuts, chopped
¼ cup breadcrumbs
1 teaspoon lemon zest, grated
1 teaspoon cinnamon
Cut the apples into small dice. Mix with the lemon juice and 1 cup of the sugar.
Let stand for 30 minutes while preparing the pastry.
Drain the apples very well. The sugar will have drawn out juice that, if left in the filling, will make the bottom of the strudel soggy.
Mix the apples with the remaining ingredients
1¼ cups bread flour
¾ cups water
¾ teaspoon salt
2 teaspoons vegetable oil
Mix all ingredients into a smooth dough. The dough will be very soft. Coat dough with oil and place on an oiled sheet pan. Rest dough for 1 hour at room temperature.
Dust surface with flour for rolling. We like to roll out the dough as thinly as possible. At this point place your hands gently under the dough and stretch it gently to increase its size. The goal with this amount of dough is a sheet 3 feet by 5 feet that you should be able to see your hands through.
1 (3- by 5-foot) sheet freshly made strudel dough
8 ounces melted butter
4 ounces walnuts, finely chopped
4 ounces breadcrumbs
1 tablespoon cinnamon
Apple filling (see above)
Brush the dough all over with butter. Take care not to tear the dough.
Mix the nuts, breadcrumbs and cinnamon. Sprinkle all of them evenly on the buttered dough.
Arrange the filling in a 1½-inch-thick band along the length of the dough.
Leave about 2 inches of dough exposed between the row of filling and the edge of the dough.
Standing on the side of the dough where the filling is, roll the dough over the filling and continue to roll the strudel like a jelly roll. Cut to length to fit on baking sheets. Seal the open ends. Place strudel(s) seam side down on a greased or paper-lined baking sheet.
Brush the top with butter or egg wash and bake at 375° until browned (about 45 minutes). In a convection oven bake at 315° until browned (about 30 minutes).
When cooled, dust with powdered sugar.