Apple Strudel | Traditional & Juicy

Sift the flour onto a work surface and form a well in the center. Add the egg, oil, a pinch of salt, and some warm water into the well. Work the flour from the outside in and knead into a smooth, medium-firm dough. If the dough is too firm, add a little water; if it's too sticky, add a little flour. Knead the dough until it is smooth and shiny and no longer sticks to your hands. Form into a ball, wrap in cling film, and let rest in the refrigerator for 30 minutes.

Preheat the oven to 160 °C top/bottom heat. Line a baking sheet with baking paper. Peel and coarsely grate the apples. Melt the butter in a small saucepan.

Divide the rested dough into two equal parts. Roll out each part on a lightly floured work surface into a rectangle as thin as possible.