Traditional Apple Strudel

Sift the flour onto the work surface to aerate it. Make a well in the center, add the egg, oil, a pinch of salt, and a little lukewarm water. Begin to gradually incorporate the flour towards the center and knead until you obtain an elastic and homogeneous dough. If it's too stiff, add a little more water; if it's too soft, add a little more flour. Knead until the dough becomes smooth, shiny, and no longer sticks to your hands. Form a ball, wrap it in cling film, and let it rest in the refrigerator for 30 minutes.

Preheat the oven to 160 °C. Line a baking tray with baking paper. Peel the apples and grate them on the large grater. In a small saucepan, melt the butter.

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