PASTRY:

1/2 c. warm water
2 tbsp. vegetable oil
1 tbsp. sugar
2 c. all-purpose flour
1 egg
1 egg white
Vegetable oil

FILLING:

8 tart green apples
2 tbsp. fresh lemon juice
Melted butter
1/2 c. currants (optional)
1/4 c. sugar
1/4 c. firmly packed brown sugar
Cinnamon
Freshly grated nutmeg
Freshly grated lemon peel
1/2 c. ground toasted almonds
Powdered sugar

FOR PASTRY: Blend water, 2 tablespoons oil and sugar in small bowl. Mound flour on work surface. Make well in center of flour. Add water mixture, egg and white to well. Gradually draw flour from inner edge of well into center until all flour is incorporated. Gather dough into ball. Slap dough 100 times on counter to develop gluten. Rub dough with oil; cover bowl and let stand 30 minutes.

FOR FILLING: Peel, core and THINLY slice apples; sprinkle with lemon juice.

TO ASSEMBLE: Oil baking sheet. Lightly oil hands. Set dough on 48 inch round table that's covered with floured cloth. Flatten dough into disc. Press dough into large circle. Begin stretching dough, pushing and pulling from center outward until dough covers entire table; dough will be completely transparent (careful not to tear, if so, carefully patch). Use floured cups to hold down edges of dough. Cut off and discard thick edges of dough hanging over table.

Preheat oven to 425 degrees. Brush dough with butter. Arrange apple slices over 3/4 of dough. Sprinkle with currants and sugar. Dust with cinnamon, nutmeg and peel. Sprinkle almonds over covered and uncovered portions of dough. Using tablecloth as aid, roll dough up into log, tucking in ends.

Set strudel on prepared sheet, forming U-shape. Brush with butter. Bake 15 minutes. Brush with butter again. Reduce oven to 350 degrees (before baking for 30 minutes). Bake until golden, approximately 30 minutes. Cool slightly in pan. Cut into 2 inch pieces. Sprinkle lightly with powdered sugar. Serve with whipped cream if desired.