Apfelstrudel- More apples to use

Yesterday, seeing as i still have an enormous quantity of cooking apples, i decided to challenge myself with an Apfelstrudel . The thing is, it really wasn't that much of a challenge. I have rarely heard of people making strudel from scratch, instead opting for filo pastry, but now that i have ndone it, i wonder why on earth not. It has to be rolled out thin, yes, but it isn't hard. Infact it was rather a breeze. I found the recipe from aboutaustria.org although, i wouldn't pay attention to the time and temp indication, because mine was a little more browned than i would have lioked and it was at a significantly lower temp for only about 40 mins. Here is the recipe and some photos. Do check out the site though, they have some other great austrian fare there too.

Apfelstrudel

IngredientsPastry
300 grams bread flour
pinch of salt
30 ml vegetable oil
0,2 l water (lukewarm)
Filling
2 kg apples (Golden Delicious)
150 grams granulated sugar
30ml dark rum
150 grams raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
Buttered breadcrumbs
300 grams butter (unsalted)
300 grams bread crumbs
RecipeKnead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour. Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon.Roast butter and bread crumbs.Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter.Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.