Apfelstrudel (Traditional Bavarian Pastry)

This sweet and comforting pastry has remained unchanged for generations, and for good reason! It is the perfect treat for warming your soul on a cold winter day.
RECIPE:
PASTRY DOUGH
250 Grams Flour
1 Tbsp Vinegar
2 Tbsp Vegetable Oil
1 Egg
UP TO 125 ml Lukewarm Water
Vegetable Oil for brushing
In a large pot, boil about 2 inches of water. (This will heat the pot for later use)
Sift flour onto a clean hard surface. Make a well in the center and add the Egg, Vinegar, Oil and about half of the Water (keep the hard surface dry and clean)
Mix wet ingredients with a fork, gradually adding Flour from the sides into the center until incorporated and dough starts to form. Add more water as needed until dough feels just right. (This is not easy to explain, but not too dry and not too sticky) Knead dough with hands vigorously, slapping dough numerous times onto the surface. (This has several purposes. Relieves stress and ensures the dough will be pliable and smooth)
Split the dough into 2 pieces and form into balls. Rub each portion with a generous amount of oil. Swish the boiling water around the inside of the pot, being very careful not to splash yourself or others. Empty the water and cover dough with the hot empty pot. (Do not dry the inside of the pot, the wet heat will help the dough become stretchy)
While the dough is resting we will prepare the filling.
FILLING:
About 2 kg Apples of your choosing (In the video I use a mix of Granny Smith, Golden Delicious, Gala and Fuji)
100 Grams Sugar
1-2 Tsp Cinnamon
50 Grams Raisins (optional)
Pour boiling water onto raisins and set aside.
Peel, core and slice apples into 8ths. Thinly slice each 8th into a large bowl. Add Sugar and Cinnamon and mix well. Set aside.
ASSEMBLY:
Metal or enamel roasting pan
30-40 Grams of Margarine for the pan
40-50 Grams Melted Butter for brushing
Preheat oven to 425° F. Add Margarine to pan and melt in oven. Remove when melted.
Uncover dough. Take 1 dough ball and roll out onto a floured surface until thin enough to stretch with your hands. Gently stretch the dough using the back of your hand, working your way from the middle to the outside, being careful not to rip. (Be mindful of long fingernails)
Lay onto a clean, floured kitchen towel and continue stretching until dough is paper thin. (Grandmas will tell you it needs to be thin enough that you can read a newspaper through the dough)
Brush with melted butter.
Add half of the apples and spread to the about an inch from the edge.
Drain the raisins and sprinkle half onto the apples.
Flip in the sides and lift towel on the upper edge to start rolling the strudel towards you slowly. Once rolled, take bottom edge and press lightly onto the rolled strudel.
Place into pan with the melted Margarine. Repeat process for second strudel and add to pan.
Brush strudel with remaining melted butter and bake for 30-45 minutes until just golden.
Let stand 10 minutes to set. Serve warm with a dusting of powdered sugar or vanilla sauce.