The strudel can be formed, wrapped tightly in buttered foil, and frozen for up to 2 months before baking, but the pastry will not bake up quite as crisp. Although strudel is best served on the day it is made, you can freeze baked strudel; after thawing, reheat it in a 350°F oven for 15 to 20 minutes.

Cover a table at least 3 feet square with a clean cloth or sheet. Make sure there is enough room to walk around the table. Do not flour the cloth.

Melt and set aside in a small bowl:

Sift together into a large bowl:

Whisk together in a separate small bowl with 1 tablespoon of the melted butter:

Make a well in the center of the flour mixture and pour the egg mixture into the well. Working from the inside of the well, mix the wet ingredients quickly into the dry ingredients with your fingers or a fork. When all the liquid is incorporated, knead the dough on a lightly floured work surface until it is silky, pliable, and no longer sticky, about 10 minutes. Form the dough into a ball and brush with some of the melted butter. Let rest in a covered bowl in a warm place for at least 30 and for up to 60 minutes.

Have ready:

Preheat the oven to 350°F.

Spread on a rimmed baking sheet and toast in the oven until browned, 10 to 15 minutes:

Transfer half of the bread crumbs to a medium bowl. Add to the bowl and stir together:

Increase the oven temperature to 400°F. Brush a baking sheet with some of the melted butter.

Roll the dough as thin as possible, then transfer it to the cloth-covered table: Lightly flour the surface only as necessary as you roll the dough; try rolling it without flour. The dough will be soft and responsive to the touch. Remove any rings or bracelets and drape the edges of the dough over the backs of your hands (palms facing down and fingers halfway clenched). Stretch the dough gently at the table, pulling it away from the center and moving your hands apart at the same time. Stretch one section of the dough at a time, and work slowly around the table. Take your time; patience will reward you with a thinner dough. Try not to tear the dough or make holes in it. Stretch the dough into a square 30 to 35 inches on each side, letting it drape over the edges of the table if it is bigger. Anchor each corner of the dough with a small plate if the square stretches back a bit while you work on the other edges. Trim the thicker edges of dough with scissors and use the trimmings to patch any holes. Let the dough dry for 10 minutes so that it will not stick to itself during rolling.

Brush the entire surface of the dough lightly with some of the melted butter. Leaving a 3-inch border of dough along one edge, sprinkle the remaining toasted bread crumbs in a strip next to the border, covering one-third of the dough. Mix the apples with the sugar mixture. Again leaving the 3-inch border of dough along the edge, spread the apple filling over the crumbs. Fold the 3-inch border over the filling. Pick up one end of the cloth underneath the strudel with both hands, one on either side, and let the strudel roll slowly over onto itself, brushing the dough that was on the underside (and thus unbuttered) with melted butter as you roll. Continue to lift the cloth underneath the strudel and let the strudel roll onto itself to the end. Place the rolled strudel on the prepared baking sheet, curving it into a horseshoe shape.

Brush the strudel with two-thirds of the remaining melted butter. Bake for 20 minutes. Brush with the remaining butter and rotate the baking sheet front to back for even browning. Bake until golden brown, 20 to 25 minutes more. Slide onto a rack and let cool.

Dust the strudel with:

Slice on the diagonal with a serrated knife. Serve with: