Strudel di mele
(apple strudel)

For ➍-➏
 for the dough:*
150 g flour 
a pinch of salt 
2-3 tbs granulated sugar 
1 egg 
2-3 tbs olive or vegetable oil (or melted butter) 
water
for the filling:
750 g (1-2) apples 
75 g granulated sugar
handful of raisins, pre-soaked in rum 
handful of pinoli (pine nuts), or slivered almonds 
1-2 tbs cinnamon 
75 g breadcrumbs 
a good nob of butter 
for baking and finishing: 
more flour 
melted butter 
powdered sugar 

If using homemade dough, prepare it by mixing the dry ingredients, then the egg and oil, then finally just enough water to form a ball. Knead briefly until the dough is soft and elastic. Wrap the dough in plastic wrap, then in a towel, and let rest for a good 30 m or more. 
While the dough* is resting, peel, core and slice the apples as thinly as you can. 
Add the sugar, cinnamon and raisins, drained and squeezed dry, and the pine nuts or almonds.  Mix things all together, moistening the mixture with a bit of the rum in which the raisins have been soaked. Set aside. 
Sauté the breadcrumbs in the melted butter over very gentle heat until they are lightly browned. Do not over-brown the crumbs. When the dough* has rested at least a good 30 m, mold it into a flat, rectangular shape and place it on a well-floured cotton dish towel. 
Roll the dough* out as thinly as you can manage into a large, rectangular shape. Older recipes tell you to stretch it further with your hands, as you might a thin-crust pizza.
Brush the dough* liberally with melted butter, leaving the edges dry.  Spread the sautéed breadcrumbs in a thin layer all over the dough, leaving the edges clear. 
Pour the filling over the breadcrumbs and spread it out even, again avoiding the edges. 
With the aid of the towel, roll up the dough into a large lozenge-shaped loaf. 
Once the strudel is fully rolled up, tuck the edges under and, very gently, transfer this loaf onto a baking pan or sheet. Brush the loaf liberally with melted butter. If you prefer a ‘shiny’ surface to your strudel, brush the surface with milk or egg wash instead. 
Bake the strudel in a hot (200°C) oven for a good 30-45 m, until golden brown all over. (I find it helps browning if you brush it once or twice with more melted butter while it bakes.) Let the strudel cool entirely. Top with powdered sugar before serving in thick slices, perhaps with a nice side of whipped cream or ice cream if you’re feeling decadent.

*If using store-bought pastry dough, just lay it out flat on the sheet it is usually attached to and lay the breadcrumbs and filling out on top, then roll it up as usual. You won't need to brush it with butter, as pastry dough already has a high fat content, [although brushing it with milk will help it brown]. Use puff pastry or phyllo dough, which makes a particularly delightful Strudel, lay out one sheet, brush it with melted butter, then repeat until you have 4 or 5 layers of dough, before laying on the breadcrumbs and apple filling.