How to make
Knead a smooth dough without streaks from the sifted flour, water, salt, 1-2 tablespoons oil. Divide the dough into 4 equal balls on a floured surface, cover with foil and let them sit for 20 minutes to rest. Then roll them out into sheets with a diameter of 8″ (20 cm).
Put 4/5 cup (200 ml) oil in a suitable container and dip the rolled out sheets, cleaned of any excess flour. You can roll them in the oil successively and then arrange them in the tray.
Let them stay in the oil for 20-30 minutes and in the meantime, prepare the filling. On a grater, coarsely grate the apples and quickly sprinkle them with lemon juice to prevent them from darkening. Then mix them with the cinnamon, sugar and raisins.
Lay out a counter with a cloth and put the first sheet on. Grab it with your hands and start to gently stretch it out from the middle until it becomes transparent. Trim the thicker part remaining near the edge. Grease it again and sprinkle it with breadcrumbs (about 1/4 of them). Spread 1/4 of the apple filling and roll it up using the cloth.
Place the roll in a snail shell form in the middle of the tray and repeat this procedure with the remaining sheets. Wrap the new rolls around the first. Brush the finished strudel with a little oil and sprinkle it with plenty of sugar.
Put it to bake in a preheated 390°F (200 °C) oven for 10-15 minutes, reduce the heat and bake it finished for another 40-50 minutes or until you see a nice tan.
