1-Make the dough: In a stand mixer with a paddle attachment, combine 1/4 cup (55g) melted unsalted butter, 1 1/2 cups (200g) all-purpose flour, 1 pinch of salt, and 1/3 cup (80ml) lukewarm water. Mix for 1 minute until the dough is smooth and elastic.

2-Rest the dough: Boil water in a small saucepan with a lid, then remove from heat, empty it, and dry the pan. Line it with parchment paper, place the dough inside, cover, and let it rest for 30 minutes at room temperature.

3-Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper for easy prep.

4-Soak the raisins: Combine 1/3 cup (50g) golden raisins and 2 tablespoons rum in a small bowl, then soak for 30 minutes and discard the rum afterward.

5-Prepare the filling: Peel, core, and cut 4 medium apples into small strips. Toss them with 1 tablespoon lemon juice, then add 1 teaspoon ground cinnamon, 1/2 cup (100g) granulated sugar, the soaked raisins, 1/4 cup (30g) finely chopped slivered almonds, and 1 teaspoon vanilla extract. Set aside to blend the flavors.

6-Stretch the dough: Lay a thin patterned kitchen towel on the counter and sprinkle it with flour. Roll the dough as thin as possible, brush it with some melted unsalted butter, and carefully stretch it to about 18×12 inches (45×30 cm) until the towel pattern shows through.

7-Assemble the strudel: Brush half of the 6 tablespoons (90g) melted unsalted butter over the dough, leaving space on one long side. Sprinkle 1/4 cup (30g) breadcrumbs in a 6-inch thick vertical line, leaving 2-inch margins at the top and bottom. Pile the apple filling over the breadcrumbs using a slotted spoon, then fold the top and bottom margins over the filling and roll the dough from the short side using the towel, tucking in the ends.

8-Bake the strudel: Transfer it seam-side down to the baking sheet and brush with melted unsalted butter. Bake for 50 minutes on the lower oven rack, brushing with melted butter every 20 minutes until it’s golden.

9-Serve it warm: Let it cool for 10 minutes, then dust with powdered sugar before serving.