1 ½ cups all-purpose flour (188g)

¼ teaspoon salt

⅓ cup lukewarm water

2 tablespoons vegetable oil

½ teaspoon apple cider vinegar or lemon juice

¾ cup salted butter, melted

⅔ cup Panko breadcrumbs

2 pounds apples, peeled, cored, and thinly sliced (about 6 cups)

⅔ cup golden raisins, plumped in hot water and drained

½ cup granulated sugar

½ teaspoon ground cinnamon

Powdered sugar for dusting

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In a medium bowl, combine flour and salt. Add water, oil, and vinegar (or lemon juice). Mix until dough comes together, then knead on a lightly floured surface for about 8 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rest for 1 hour at room temperature.
Meanwhile, prepare filling: melt butter in a skillet, add breadcrumbs, and toast until golden brown. Set aside.
In a large bowl, combine sliced apples, raisins, sugar, and cinnamon. Toss well.
Preheat oven to 375°F and line a baking sheet with parchment paper.
Roll out dough on a floured cloth or kitchen towel, then gently stretch until paper-thin.
Brush dough with melted butter and sprinkle evenly with toasted breadcrumbs.
Spread apple mixture over breadcrumbs, leaving a 2-inch border.
Using the cloth, roll the dough into a log, tucking in the ends, and transfer carefully to the baking sheet.
Brush outside with melted butter.
Bake for 35–40 minutes, brushing occasionally with more butter, until golden brown.
Cool slightly, dust with powdered sugar, and slice to serve.

Resting the dough makes it easier to stretch very thin.

Breadcrumbs prevent sogginess by absorbing apple juices.

Best apples: Granny Smith, Braeburn, or Jonagold.

Serve warm with powdered sugar, whipped cream, or vanilla sauce.

Can be made ahead and reheated before serving.