3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. warm water, 110 to 115 degrees
3/4 c. butter, melted
1 recipe Apple Filling
1 beaten egg
Powdered sugar

Step 1: Stir together flour and salt; cut in the 1/2 cup butter until crumbly. Mix together beaten egg and water; add to flour mixture. Stir well. Turn onto lightly floured surface; knead 5 minutes. Divide dough in half. Cover with large inverted bowl; let stand at room temperature 1 hour. Cover table, at least 3 feet square with a clean, floured sheet or tablecloth. On the sheet roll half the dough to a 15" square. Brush with 2 tablespoons melted butter; let stand covered, 10 minutes.

Step 2: Starting from middle of the square carefully work underneath dough, using backs of hands to gently stretch until dough is paper thin and about 30" square.

Step 3: Trim uneven edges of dough. Brush dough with 1/4 cup of melted butter. Beginning 4" in from one side of dough, spoon half the filling in a band about 4" wide across dough.

Step 4: Using sheet as a guide, gently lift and fold the 4" piece of dough over filling. Slowly and evenly lift cloth beneath filling, rolling dough into tight roll. Seal ends.

Step 5: Place on lightly greased large baking sheet; curve slightly to form crescent. Repeat with remaining dough and filling.

Step 6: Brush tops of strudels with beaten egg white. Bake in 350 degree oven for 40 to 45 minutes. Remove from pan; cool on rack. Sift powdered sugar over tops. Makes 2 strudels.

APPLE FILLING:

2/3 c. sugar
2 tsp. cinnamon
6 c. very thinly sliced, peeled, tart apples
1/2 c. raisins
1/2 c. chopped nuts (opt.)

In bowl combine sugar and cinnamon; mix well. Add apples, raisins and nuts; toss gently to mix. Use half the filling for each strudel.