Apfelstrudel

Combine flour and salt in a bowl. Add oil and warm water, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Form into a ball, brush with oil, cover, and let rest for at least 30 minutes.

Soak raisins in rum for at least 15 minutes.

Preheat oven to 190°C (375°F).

On a lightly floured surface, roll out the dough as thinly as possible into a large rectangle. Brush with melted butter.

Sprinkle breadcrumbs over the dough. Arrange apple slices evenly over the dough, leaving a border around the edges.

Combine sugar, cinnamon, and lemon juice in a bowl. Sprinkle over the apples. Distribute the rum-soaked raisins evenly.

Carefully roll up the strudel tightly, starting from one end. Tuck in the edges to seal.

Place the strudel on a baking sheet lined with parchment paper. Brush with melted butter.

Bake for 35-45 minutes, or until golden brown. Let cool slightly before slicing.

Dust with powdered sugar and serve warm.