In a mixing bowl, combine the flour, salt, warm water, and vegetable oil. Mix until a dough forms.

Transfer the dough to a floured surface and knead it until smooth and elastic. Set aside and let it rest for at least 1 hour.

Soak the raisins in rum or water.

Peel, core, and thinly slice the apples.

Toast the breadcrumbs with butter until golden.

Mix the sugar and cinnamon together in a bowl.

Combine the sliced apples, soaked raisins, toasted breadcrumbs, and cinnamon sugar mixture in a bowl. Set aside.

On a floured surface, roll out the dough as much as possible using a rolling pin

Using your knuckles, stretch the dough by rotating them around, allowing gravity to assist. Remove any rings or jewellery to prevent piercing the dough. Continue stretching the dough until it is thin enough to see through.

Place the stretched dough on a large tablecloth.

Brush melted butter over the surface of the dough.

Spread the prepared filling evenly over the dough, leaving a border around the edges.

Trim any excess dough from the borders.

Fold the sides of the dough over the filling.

Using the tablecloth for support, tightly roll the dough into a log.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).

Transfer the rolled strudel onto a lined baking tray and brush the top of the strudel with melted butter.

Bake in the preheated oven for about 40 minutes or until golden brown.

Allow the apple strudel to cool slightly before slicing.

Dust with powdered sugar if desired. Serve warm and enjoy!