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APPLE STRUDEL 
1 1/2 c. flour
3 tbsp. melted butter
1/4 tsp. salt
1 beaten egg
1/3 c. lukewarm water

Sift flour into a bowl, add the egg, butter, salt and enough warm water to make a soft dough. Mix it quickly with a knife. Place on floured board and knead. Work on dough at least 20 minutes and don't be afraid to be tough. Place dough in bowl, moisten with oil, and cover in a warm place to rest for 1 hour.

STRUDEL FILLING:

8 tart apples
1 1/4 lb. butter
1 c. sugar
1/2 tsp. cinnamon
1/2 c. bread crumbs, optional

Peel, core, and slice apples. Pour melted butter over them in a large bowl and mix. Add sugar, cinnamon and bread crumbs.

Roll out dough with a rolling pin on a cloth covered table sprinkled with flour until dough is 1/4 inch thick. Spread about 4 tbsp. melted butter and stretch dough by hand until paper thin. Cut off any thick edges. Spread filling over 3/4 of the dough and spread the rest of the dough with 4 tbsp. of melted butter. Roll up like jelly roll. Place strudel in a well buttered long pan, add air holes with fork or knife, and bake in 375 degrees oven until golden brown.

Frozen puff pastry dough works, also.

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