Traditional Viennese Apple Strudel

Sift the flour onto a work surface and make a well in the center. Add the egg, oil, a pinch of salt, and some lukewarm water into the well. Work the flour from the outside inwards and knead into a smooth, medium-firm dough. If the dough is too firm, add a little more water; if it's too soft, add a little flour. Knead the dough until it is smooth, shiny, and no longer sticks to your hands. Form into a ball, wrap in cling film, and let it rest in the refrigerator for about 30 minutes.

Preheat the oven to 160 °C top/bottom heat. Line a baking sheet with baking paper. Peel, core, and coarsely grate the apples. If desired, briefly soak the raisins in a little rum. Melt the butter in a small saucepan.

Divide the rested dough into two equal parts. Roll out each part on a floured work surface into a rectangle as thinly as possible.