Peach Strudel

Instructions

1. In a large bowl, whisk together flour and salt. Add neutral oil and warm water gradually, mixing until a soft, elastic dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and supple.
2. Shape dough into a ball, coat lightly with a bit of oil, cover with a clean kitchen towel, and let rest for 30 minutes at room temperature.
3. Meanwhile, prepare the filling. In a bowl, combine sliced peaches, granulated sugar, lemon juice, cinnamon, nutmeg, and pure vanilla bean paste. Stir gently to combine.
4. Sprinkle cornstarch over the fruit mixture and toss lightly to distribute, which will help thicken filling juices during baking. Let the filling sit as dough rests.
5. Brush a clean kitchen towel or large sheet of parchment paper lightly with melted butter. On the towel or parchment, roll and stretch the dough gently with your hands, working from the center outwards, until it is very thin and translucent, about 24 by 18 inches. Be careful to avoid tears.
6. Brush the stretched dough evenly with half the melted butter. Evenly sprinkle the toasted breadcrumbs over the buttered dough to absorb excess moisture and provide a crisp texture.
7. Spoon the peach filling lengthwise along one short edge of the dough, leaving about 2 inches border.
8. Using the towel/parchment to help, carefully roll the dough over the filling into a tight log shape, tucking in the edges as you go to seal. Pinch seams closed and transfer seam side down onto a parchment-lined baking sheet.
9. Brush the entire strudel with the remaining melted butter and then with the beaten egg for a glossy finish.
10. Let the strudel rest for 20 minutes to slightly firm up the dough before baking.
11. Preheat the oven to 375°F (190°C). Bake the strudel on the middle rack for 35-40 minutes until golden brown and crisp.
12. Remove from oven and let cool for at least 15 minutes before slicing to allow filling to set and prevent juices from running out.