Combine the raisins with the rum and microwave them together for 30 seconds. Let them sit to plump while you make the dough.

Make the dough: Combine the flour and salt in a medium bowl. Add the oil and water and mix with your hands until a rough dough forms.

Turn it out onto a lightly floured counter and knead for 10 minutes, until soft and silky.

Form it into a ball, place it on the counter and cover with a clean tea towel. Let rest for half an hour.

Meanwhile, make the filling: Peel the apples and slice them into matchsticks. In a large bowl, toss them with the lemon juice, sugar, vanilla and rum raisins.

Make the breadcrumbs: In a skillet over medium-low heat, melt 3 tablespoons of the butter. Add the breadcrumbs and sugar. Stir to coat, and cook until crumbs are golden brown and fragrant. Transfer to a bowl and set aside.

Heat the oven to 400 F. Line a large baking sheet with parchment paper. Melt the remaining 5 tablespoons butter in a small saucepan; set aside.

Roll out your dough. Cover your work surface with a clean tea towel that’s at least 24 by 32 inches. The long side should be horizontal to you. Sprinkle the cloth lightly with flour. Place the dough in the middle, sprinkle it very lightly with flour and roll in both directions, picking it up and moving it around as you go, until it’s 10 by 13 inches or you can’t roll it out anymore. Re-flour the dough if you feel it sticking.

Ball your hands into fists, put them under the rolled-out dough and gently start stretching the dough using the back of your hands.

Pull the edges of the dough gently with your fingers and continue stretching it with the back of your fists. Continue stretching until the dough is about 16 by 24 inches.

Brush the dough evenly with half of the reserved melted butter. On the right side of the rectangle, a few inches from the end, spread the breadcrumbs top to bottom in a thick line, leaving margins at the top and bottom.

Pile the apple mixture over the crumbs. Stretch the top and bottom edges of the dough over the apple mixture. Pull the right edge of the dough up and over the filling as far as it will go without tearing. Working carefully, use the towel to roll up the strudel all the way. Place the parchment paper from your baking sheet at the edge of the roll and roll the strudel onto it.

Brush the strudel generously all over with the remaining butter. Bake for 25 minutes, then rotate. Bake for another 20-25 minutes, or until the dough is crisp and golden brown.

Remove the baking sheet from the oven and let the strudel cool on a rack for at least 20 minutes before serving. Dust with confectioners’ sugar and slice into pieces to serve with either whipped cream or vanilla ice cream.