Combine the flour and salt in a bowl. Add the oil and warm water, then mix until a rough dough forms.

Turn out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth, soft, and slightly tacky but not sticky.

Shape into a ball, brush lightly with oil, wrap in plastic wrap, and rest at room temperature for 30 to 40 minutes.

Combine the sliced apples, drained raisins, toasted pine nuts, sugar, cinnamon, and lemon zest in a large bowl. Toss well and set aside.

Toast the breadcrumbs in a small dry pan over medium heat for 2 minutes until lightly golden. Set aside to cool.

Heat the oven to 180 C / 350 F. Line a large baking tray with parchment paper.

Spread a large, clean linen cloth on a table and dust it generously with flour. Place the rested dough in the center.

Using a rolling pin, roll the dough into a rough rectangle about 3 to 4 mm thick.

Place both hands under the dough, palms down. Working from the center outward, stretch the dough gently using the backs of your hands until it is thin enough to see light through it, roughly 50 x 70 cm. Trim any thick edges with scissors.

Brush the stretched dough with half the melted butter, leaving a 5 cm border along one long edge.

Scatter the toasted breadcrumbs evenly over the buttered dough, staying within the border.

Spread the apple filling in an even layer over the breadcrumbs.

Using the cloth to help you, fold the short sides in by about 3 cm to seal the ends. Then roll the strudel away from you into a tight log, using the cloth to guide it without touching the dough directly.

Transfer the strudel seam-side down to the prepared baking tray. Brush the top and sides with the remaining melted butter.

Bake for 20 minutes, then brush again with any remaining butter. Continue baking for 18 to 20 minutes more until the crust is deep golden and crisp.

Transfer to a wire rack and cool for at least 15 minutes before slicing. Dust with powdered sugar just before serving.