For the dough:
Mix together in a large bowl, the flour and the salt.
Add in the water and then the oil
Stir together with a spoon until it comes together and you can work it with your hands.
Knead the dough until it is smooth and tacky, but not sticky about 5 minutes.
If you need to add more flour, add just one teaspoon at a time.
Form the dough into a smooth ball and brush it with a little bit of oil.
Place the ball back into the bowl and cover for one hour.
For the crumb filling:
Heat the butter in a saucepan until foaming and then add in the bread crumbs.
Toast them stirring constantly until medium brown, set aside to cool.
For the apple filling:
Soak the raisins in the rum or orange juice.
In a large bowl, mix together the apples, raisins, sugar, lemon juice, zest and cinnamon, mix well.
Roll out the dough on a large floured work surface to about 9”x13”
Lightly flour a clean tea towel and place it over the dough.
Grab both the dough and towel and flip it over making sure to straighten both of them.
Using your hands gently stretch the dough, thinner on all sides, working your way around all the dough. Let it rest a minute and stretch again any thick areas.
Spread the breadcrumbs over 2/3 of the dough and pat down evenly.
Drain the apples and spread them over the other 1/3 of the dough.
Cut off any thick edges with kitchen shears or a pastry knife.
Using the towel, fold one side of the dough over the filling.
Brush the exposed dough with the melted butter.
Fold in the ends of the dough like a burrito or envelope
Fold the other side of the dough up and over the filling to form a roll.
Brush with butter.
Use the towel to move the strudel to a parchment lined baking dish, so the seam side of the strudel is facing down.
Brush with melted butter
Bake at 400 degrees for 20 minutes and then turn down to 350 degrees for 40 -60 minutes until golden brown.
Remove from the oven and brush again with melted butter and sprinkle with powdered sugar while it is still warm.
Cut into 1 ½ inch wide slices and serve with whipped cream, or vanilla Ice cream.