Blueberry Strudel

Instructions

1. In a large mixing bowl, combine the flour and salt. Add the oil and warm water and mix until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
2. Shape the dough into a ball and lightly oil it. Cover with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes to relax.
3. While the dough rests, prepare the filling. In a large bowl, combine the fresh blueberries, granulated sugar, vanilla bean seeds, lemon juice, and lemon zest. Gently mix to combine. Set aside.
4. On a baking sheet, toast the fine breadcrumbs in 1 tablespoon of the melted butter over medium heat, stirring constantly until golden brown. Remove from heat and let cool.
5. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
6. On a large, clean kitchen towel sprinkled generously with flour, roll the dough out into a rectangle about 16 by 12 inches (40 by 30 cm). Carefully stretch the dough with your hands from the center outward to a very thin and translucent sheet, about paper-thin without tearing.
7. Brush the stretched dough evenly with 2 tablespoons of melted butter. Sprinkle the toasted breadcrumbs evenly over the dough to absorb the fruit juices and prevent sogginess.
8. Spread the blueberry filling evenly over the breadcrumbs, leaving a 1-inch border all around the edges.
9. Using the towel to help, carefully roll the dough from the long edge, tucking the edges under as you go, to form a tight log shape with the seam side down. Transfer the strudel carefully onto the parchment-lined baking sheet.
10. Brush the strudel with the remaining 1 tablespoon of melted butter. Make a few small slits on top to allow steam to escape during baking.
11. Bake in the preheated oven for 40 to 45 minutes or until the crust is golden brown and crisp.
12. Remove from the oven and let rest for 5 minutes before transferring to a serving platter.
13. Dust with powdered sugar before slicing and serving.