Authentic austrian apple strudel ("apfelstrudel")

Ingredients

• 2 tablespoons (30 ml) golden rum
• 3 tablespoons (45 ml) raisins
• 1/4 teaspoon ground cinnamon
• 1/3 cup plus 1 tablespoon (80 g) sugar
• 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
• 1 1/2 cups (350 ml) fresh bread crumbs
• strudel dough (recipe below)
• 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
• 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

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Preparation

• Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
• Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
• Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below.
• Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
• Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
• Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing.
• Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.