Prepare the Dough: In a mixing bowl, combine the all-purpose flour with half of the canola oil. Gradually add warm water mixed with eggs, stirring until the mixture forms a moistened dough. Continue beating in the remaining oil until the dough is smooth. Transfer to a greased bowl, cover it with a cloth, and let it rest for 30 minutes.

Toast the Bread Crumbs: Spread the fresh bread crumbs evenly on a baking pan and toast in a preheated oven at 350°F for 10-15 minutes, stirring occasionally until golden brown.

Roll Out the Dough: Once the dough has rested, divide it into two portions. On a generously floured surface or parchment paper, roll one piece into a thin rectangle about 24x15 inches.

Assemble the Filling: Sprinkle the toasted bread crumbs evenly over the rolled dough. Layer the chopped apples and raisins generously on top. Mix the cinnamon and sugar, then sprinkle over the fruit, finishing with a drizzle of melted butter.

Roll the Strudel: Using the edges of the parchment paper, lift one side and carefully roll the dough jelly-roll style, tucking in the sides to seal. Transfer the rolled strudel onto a lined baking sheet, seam side down.

Bake to Perfection: Position the strudel on the lowest rack of your preheated oven set at 350°F. Brush the top with a layer of sour cream. Bake for 45-55 minutes until golden brown and crisp.

Cool and Dust: Allow the strudel to cool on a wire rack for about 10-15 minutes. Before serving, dust lightly with powdered sugar.