Step 1

In the bowl of a stand mixer fitted with the dough hook, add the flour, the pinch of salt, the soft butter and the egg. Mix at low speed, then add the water 1 Tbsp at a time. Keep working on low speed until you reach a smooth, soft dough. Cover the dough with a bowl or wrap it in plastic and let rest at room temperature for half an hour.

Step 2

Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.

Step 3

Soak the raisins in the rum for at least 30 minutes.

Step 4

Peel, core and thinly slice the apples. Add the coconut (or raw cane) sugar, and cinnamon, then add the raisins drained from the rum. Mix well.

Step 5

Roll out the dough in between two lightly floured parchment paper sheets the thinnest possible to a rectangle about 50x30 cm (13x9 inches). You could also roll the dough onto a clean, lightly floured kitchen towel (it requires a greater skill).

Step 6

Stretch it thin, possibly until you can see through. Thick edges can be cut off. Brush dough edges with melted butter.

Step 7

Spread the toasted breadcrumbs over the dough (not the edges). Add dollops of apricot jam (or your jam of choice). Drain the apple mix and spread it over the breadcrumbs. Sprinkle the pine nuts and the walnuts.

Step 8

With the help of the parchment, fold in the edges of the dough over the filling to prevent the filling from oozing while rolling. Then gently roll in the strudel starting from the long side and close it to a roll so that the seam is down.

Step 9

Place it on its parchment onto a baking sheet, keeping it seam-side down. Brush with melted butter and sprinkle with vanilla (or cane) sugar.

Step 10

Bake the strudel at 350° F (180° C) for 30-40 minutes. The strudel is ready when the crust turns a light golden.

Step 11

Dust with icing sugar (optional).