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1
Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes.
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2
Preheat oven to 350u00b0. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.
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3
Tape a 30x15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment.
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4
Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter.
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5
Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan.
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6
Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream two times while baking. Repeat with remaining ingredients.
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7
Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature.
