Combine the flour, a pinch of salt, 4 Tbsp of oil and 2/3 cup (150 ml) of lukewarm water in a bowl.

Knead the dough until it is smooth and a bit shiny, but not too long or it will be too stiff. Form into a ball, cover with some oil and place on a plate.

Pour hot water into a pot, dump out the water and turn the pot upside down over the dough ball. Let the dough rest at least 30 minutes.

Preheat oven to 400°F (200°C).

Melt 3-1/2 Tbsp (50 g) butter in a pan.

Add in the breadcrumbs and roast gently.

Mix in 1/4 cup (50 g) of sugar and let the mixture cool.

Zest the lemon and press 4 Tbsp of juice.

Peel, core and quarter the apples. Slice into ¼ inch (5 mm) slices.

Combine the apple slices, lemon zest and juice, raisins, walnuts, the rest of the sugar, cinnamon and a pinch of salt in a bowl.

Melt 7 Tbsp (100 g) of butter.

Lay a very large kitchen towel or a small tablecloth onto your work surface. Lightly flour the towel.

Between the rolling pin and your hands the goal is to get the dough paper thin and into a roughly square shape of 24 inches x 24 inches (60 cm x 60 cm).

Brush the square with half of the melted butter. Spread the breadcrumb mixture onto the bottom fourth of the square, leaving a 1-1/2 in (3 cm) wide edge.

Spread the apple filling on top of the bread crumbs.

Fold over the edge and with the help of the kitchen towel, roll the square into a strudel.

Place with the seam facing downward onto a baking sheet covered in parchment paper. Brush off extra flour. Brush on the rest of the butter.

Bake for 30-35 minutes.

Sift powdered sugar on top.

Serve with any sort of decadent cream-based topping. Whipped cream for wimps, ice cream or vanilla sauce for the brave.