Spread a clean kitchen towel over a worktop and dust the towel with a bit of flour. Divide the rested dough into two pieces. Set one half of the dough to the side.
Roll the other half of the dough out using a rolling pin. Approximate dimensions should be 16x12 inches (40x30 cm). Flip the dough in the beginning while rolling a few times to prevent the dough from sticking to the pin. The dough should be thin but not necessarily translucent.
Sprinkle ⅔ of dough with bread crumbs. Add a layer of grated apples. Sweeten the apples with granulated sugar. Dust with ground cinnamon and sprinkle raisins over apples.
Whisk an egg in a small bowl. Brush it on the perimeter of the dough. It helps to seal the strudel while baking, less juices will leak out on the baking sheet.
Now, start rolling the filled dough into a strudel shape. The essential rule here: you have the dough on a towel, which helps you to roll the strudel easily, without any effort.
Simply begin from the long side with apples, fold the dough over apple filling. Then lift the towel and roll the strudel until a nice loaf is created. End up with a seam side down.
As the final step, close the ends of a strudel, fold them down.
Transfer the strudel carefully onto a baking sheet, seam side being down.
Repeat the whole process with the remaining half of the dough.
Bake the apple strudel in a pre-heated oven for about 40 minutes. The surface of strudels should be lightly golden.
Cut the strudel into slices while it is still warm, dust with icing sugar.