1 tbsp. lard
1/2 c. warm water
1 egg
Pinch of salt
2 1/4 c. all-purpose flour

Melt lard and pour into a medium bowl. Add warm water, egg and salt. Beat well. Sift flour on top; mix to a smooth dough. Roll dough into a ball; return to bowl. Cover and let stand for 1 hour.

On a large floured cloth, roll out dough as thinly as possible. Remove cloth and stretch dough further with your hands, working from the middle outwards until it is paper thin. If dough tears, join it together immediately. Put dough back on cloth. Preheat oven to 400 degrees. Grease a baking sheet.

FILLING:

1 1/2 lbs. cooking apples
1/2 c. plus 2 tbsp. butter
2 c. fresh white bread crumbs
1/4 c. plus 2 tbsp. granulated sugar
Additional butter
Powdered sugar
Whipped cream

Peel, core and slice apples. Melt butter and reserve 2 tablespoons. Combine remaining butter and bread crumbs in a small bowl.

Spread bread crumb mixture over 2/3 of dough, leaving bottom third uncovered. Arrange apples on top of bread crumb mixture; sprinkle with sugar. Spread a little additional butter on uncovered third of dough. With the help of the cloth, roll up the dough starting from apples and bread crumb covered side. Place strudel on greased baking sheet. Brush with reserved butter. Bake 40 minutes or until golden brown. Sift powdered sugar over strudel. Serve warm with whipped cream.