3 c. sifted flour
1/2 tsp. salt
1 egg, beaten
1 tbsp. cooking oil
1 c. lukewarm (80 to 85 degrees) water
1 c. butter, melted and cooled
1/2 c flour
Cooking oil

FOR STRUDEL DOUGH:

Put the flour and salt into a large bowl. Blend in the egg and cooking oil. Stirring constantly, add the water gradually. Mix until a soft dough is formed. Turn dough out onto a lightly floured pastry board. Hold dough high above board and hit it hard against the board about 100 to 125 times. Knead slightly and pat into a round. Lightly brush top with cooking oil. Cover dough with an inverted bowl and allow it to rest 30 minutes. Cover a table (about 48 x 30 inches) with a clean cloth, allowing cloth to hang down, and sprinkle with the flour (mostly in the center of cloth). Place dough on center of cloth and roll into a 12 inch square. If necessary, sprinkle more flour under dough. Keep dough square. Lightly brush off any flour on top and brush with cooking oil. With palms of hands down, reach under the dough to its center and lift slightly, being careful not to tear dough. To stretch dough, gently and steadily pull arms in opposite directions. Lower dough to table pulling one side and another, but not too much in one place. (Dough should not have any torn spots. If some should appear, do not try to patch them.) Keep pulling and stretching dough; continue until dough is as thin as tissue paper and hangs over edges of table on all sides. Trim off thick outer edges. Allow stretched dough to dry 10 minutes. Avoid drying too long as it becomes brittle. Drizzle stretched dough with 1/4 cup of the butter. Sprinkle the bread crumbs over dough as directed in recipe for filling. Cover dough with remaining ingredients for the filling.

FOR ROLLING AND BAKING:

Fold overhanging dough on three sides over the filling. Drizzle filling with 1/2 cup of the butter. Beginning at narrow folded end of dough, grasp the cloth with both hands, holding it tight; slowly lift cloth and roll dough over filling. Pull the cloth toward you, again lift cloth and, holding it taut, slowly and loosely roll the dough. Cut Strudel into halves, and lifting each half on cloth, gently roll each onto a generously buttered baking sheet. Brush off excess flour from the roll; cut off ends of roll. Brush top and sides of Strudel with some of the butter. Bake at 350 degrees for 35 to 45 minutes or until Strudel is golden brown. Baste and brush about 4 times during baking with melted butter. When Strudel makes a crackly sound on touching it is done. (Strudel should not be smooth.) Remove to cooling rack; cool slightly. Sift confectioners' sugar over top. Cut Strudel into 2 inch slices.

FOR FILLING:

Wash 4 medium-size apples, pare, core, and cut into 1/8 inch thick slices. Put into a bowl with 2 tablespoons vanilla extract and 2 tablespoons brown sugar. Toss lightly; set aside for at least 30 minutes, tossing occasionally. Mix together 2 tablespoons sugar, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoons ground all-spice. Blend in 2 tablespoons brown sugar. Set aside. Heat a skillet; add 2 tablespoons butter and melt quickly. Toss 3/4 cup fine dry bread crumbs in the butter until browned. Sprinkle the bread crumbs evenly over one-half the dough. Drain the apples and cover crumbs evenly with the slices. Sprinkle 2 teaspoons grated lemon peel over apples. Toss evenly over apples 1 cup walnuts, finely chopped, 2 tablespoons raisins, and 3 tablespoons currants, Sprinkle sugar mixture over nuts and fruit. Drizzle with melted butter.