Apple & Nut Strudel

1 c. all-purpose flour
3 1/2 Tbsp. corn oil
Flour for rolling out
4 Tbsp. melted unsalted butter
2 Tbsp. warm water

Filling:
4 Tbsp. unsalted butter
1/2 c. walnuts or hazelnuts
1 1/2 c. fresh white bread crumbs
1 lb. cooking apples
1 tsp. ground cinnamon
1/4 c. sugar
1/3 c. white raisins
Grated rind of 1/2 lemon
Confectioners’ sugar

Sift flour into bowl; make a well in center and stir in oil mixed with warm water. Work mixture into soft dough, adding more warm water as needed. Knead dough thoroughly on lightly floured surface, then roll into a long sausage shape. Pick up dough by one end and hit it against pastry board. Repeat this lifting and hitting process, picking up dough by alternate ends, for about 10 minutes. Knead dough into a ball and leave to rest on plate for about 30 minutes, covered by inverted warm mixing bowl. Heat butter for filling and gently saute bread crumbs until golden. Chop nuts coarsely. Peel, core and coarsely chop apples. Spread large clean cloth over countertop and sprinkle evenly with flour. Roll out strudel dough as thinly as possible, brush with a little corn oil to keep it pliable. Place hands under dough and stretch over backs of hands by pulling them away from each other until dough is paper-thin. Work on one area at a time until all dough is nearly transparent. Trim off uneven edges with sharp knife or scissors. Brush melted butter over all dough; spread sauteed bread crumbs on top. Cover with chopped apples to within 2” of edges. Mix cinnamon and sugar and sprinkle over apples, together with chopped nuts, raisins and lemon rind. Fold lower edge of dough over filling, then lift edge of cloth and roll up strudel like a jelly roll. Seal seam with water and tuck under ends. Lift strudel and roll off the sheet onto greased baking sheet, with seam underneath. Curve into horseshoe shape and brush top with remaining melted butter. Bake in preheated 425° oven for 10 minutes, then lower heat to 400° and bake for about 30 minutes, or until pastry has turned golden brown. Dust with sifted confectioners’ sugar.

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