Traditional Homemade Apple Strudel

Sift the flour onto a work surface to aerate it. Make a well in the center, crack in the egg, add the oil, a little lukewarm water, and salt. Slowly work the flour into the liquids and knead it into an elastic, medium-firm dough. If it's too firm, add water; if too soft, add flour. Knead until the dough is smooth, shiny, and no longer sticky. Form it into a ball, wrap it in foil, and let it rest in the refrigerator for 30 minutes.

Preheat the oven to 160 °C. Line a baking tray with parchment paper. Peel and coarsely grate the apples. Melt the butter in a small saucepan.

Divide the rested dough into two equal parts. On a lightly floured surface, roll out each part into the thinnest possible rectangle.