Cinnamon Sugar Pastry

1. Remove dough, brush with oil. Cover with plastic. Rest for 1 hour on top of your oven. If you refrigerate the dough, let it stand at room temp 1 1/2 hours before working.

2. Stretch dough over a 6'x 3' table covered with a pastry cloth. Brush with clarified butter, sprinkle w/ cinnamon sugar. Sprinkle with 14 oz dried white breadcrumbs. Peel and chop 10 apples coarsely. Line these up along the bottom edge of the dough. You can also add nuts or rasins.

3. Using the pastry cloth to lift, start rolling the strudel up. Trim excess dough around the edges. Brush it with more butter, score it with a knife. Roll it in an "S" shape on a full sized sheet pan. The dough won't fit unless you have a really big pan and a really big oven. Bake in a convection oven till nicely browned at 350-360 degrees F.