If using homemade dough, prepare it by mixing the dry ingredients, then the egg and oil, then finally just enough water to form a ball. Knead briefly until the dough is soft and elastic. Wrap the dough in plastic wrap, then in a towel, and let rest for a good 30 minutes or more. See notes below for using store-bought dough.

While the dough is resting, peel, core and slice the apples as thinly as you can. Add the sugar, cinnamon and raisins, which you will have drained and squeezed dry, and the pine nuts or almonds.

Mix things all together, moistening the mixture if you like with a bit of the rum in which the raisins have been soaked. Set aside.

Sauté the breadcrumbs in the melted butter over very gentle heat until they are lightly browned. Be careful not to over-brown the crumbs.

When the dough has rested at least a good 30 minutes, mold it into a flat, rectangular shape and place it on a well-floured cotton (not terry cloth!) dish towel or, even better, a linen baker's couche.

Roll the dough out as thinly as you can manage into a large, rectangular shape. Brush the dough liberally with melted butter, leaving the edges dry.

Spread the sautéed breadcrumbs in a thin layer all over the dough, leaving the edges clear. Pour the filling over the breadcrumbs and spread it out even, again avoiding the edges.

With the aid of the towel, roll up the dough into a large lozenge-shaped "loaf". Once the strudel is fully rolled up, tuck the edges under and, very gingerly, transfer this loaf onto a baking pan or sheet. Brush the loaf liberally with melted butter. If you prefer a 'shiny' surface to your strudel, you can brush the surface with milk or egg wash instead.

Bake the strudel in a hot (200c/400F) oven for a good 30-45 minutes, until golden brown all over.

Let the strudel cool entirely. Top with powdered sugar before serving in thick slices, perhaps with a nice side of whipped cream or ice cream if you're feeling decadent.