Classic Apple Strudel with Chef Bobby

Ingredients 8 Granny Smith apples, peeled, cored, and sliced very thin ½ cup lemon juice (about 2 lemons) 1 cup sugar 2 tbsp. cinnamon 1 cup raisins 1 cup bread crumbs 8 tbsp. butter, melted (for spraying/brushing) Dough – Food Processor Method Place all dough ingredients in a food processor with blade attachment. Pulse until a ball forms, then mix for 2 minutes. Remove dough, coat with 1 tbsp. vegetable oil, wrap airtight in plastic wrap, and let rest in a warm (about 70°F) area for 20 minutes. Dough – Hand Method In a bowl, sift flour and salt. Make a well in the center. In another bowl, whisk eggs, oil, and water. Pour liquid into the well and gradually mix flour in with a fork while turning the bowl. Once dough forms, knead on a table for about 10 minutes. Coat with 1 tbsp. vegetable oil, wrap in plastic, and rest in a warm place for 20 minutes. Strudel Assembly Toss apples with lemon juice. In a separate bowl mix sugar and cinnamon; add to apples along with raisins. Set aside. Place dough on a flour-dusted tablecloth and roll to a 12×12-inch square. Lift and stretch gently with the backs of your hands until the dough is very thin and nearly table-sized. Spray or brush with melted butter. Spread bread crumbs in a 2-inch line about 4 inches from the bottom edge. Place apple mixture along the crumbs and roll the dough into a strudel. Trim and tuck the ends, then brush with butter. Bake at 375°F for 20 minutes, brush with butter again, rotate the pan, and bake another 20 minutes until golden brown.