3 c. flour
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. warm water
Apple-Currant Filling
3/4 c. butter, melted
1 beaten egg white
Sugar (optional)

In a large mixing bowl, stir together flour and salt; cut in the 1/2 cup butter until the mixture resembles small crumbs. Combine whole egg and water; add to flour mixture. Stir until combined. Turn dough out onto lightly floured surface; knead for 5 minutes. Divide dough in half. Cover and let stand for 1 hour at room temperature.

APPLE-CURRANT FILLING:

Combine 2/3 cup sugar with 1 1/2 teaspoons cinnamon. Add 6 cups very thinly sliced apples and 1/2 cup dried currants; toss gently to mix.

Cover a large surface (3 feet x 3 feet) with floured cloth(s). On the cloth, roll half of dough into a 15 inch square. Brush with 2 tablespoons melted butter, cover and let rest 10 minutes.

To stretch the dough, use the back of hands, working underneath dough. Starting from the middle, stretch from corner to corner until the dough is paper thin; forming a 40x20 inch rectangle. To avoid tearing, do not lift dough too high. Trim edges with scissors.

To assemble, brush dough with 1/4 cup melted butter. Beginning 4 inches from one narrow side, spoon 1/2 apple mixture in a 4 inch band across the dough. Using the cloth as a guide, gently lift and fold the 4 inch piece of dough over the filling. Slowly and evenly, continue to roll. Seal the ends. Place on a lightly greased, large, shallow baking pan. Curve to form crescent shape. Repeat with remaining dough from the. Brush tops with beaten egg white and sprinkle with sugar. Bake at 350 degrees, 35 to 40 minutes, until golden brown.