Using a medium bowl, sieve the flour and then add the sugar and the salt. Mix it together with a spoon.

Add the egg, 3 tablespoon of chopped butter, sunflower seed oil, water, and lemon juice and combine it into the dough with your hands.

Knead the dough until it feels smooth and elastic and becomes uniform.

Wrap the dough with foil and allow it to rest for 30 minutes to 1 hour.

In the meantime prepare the apple filling (see instructions below) and melt 16 tablespoons (220 grams or 8 oz) of butter for coating the rolled out dough.

After the dough has rested for at least 30 minutes, find a large clean surface area to roll out the dough. You can use the dining room table if you need extra room.

Preheat the oven to 375° Fahrenheit or 190° Celsius.

With a rolling pin, roll out the dough into a very large circle, until it becomes almost translucent.

Using a glazing brush, delicately coat the surface of the dough with the melted butter.

Sprinkle the breadcrumbs on top.

Using a spoon, scoop the apples in a row along the edge of the rolled out dough.

Gently wrap the edges of the dough and start rolling, keeping the row of the apple filling intact.

Place the rolled apple strudel onto a perchment paper lined baking sheet.

Bake for 35-40 minutes until you see golden brown color emerge.

Cool it for at least 20-30 minutes before cutting into it.

Sprinkle some powdered sugar on top and serve it with a side of vanilla ice cream.