To make it properly, one must start with bread flour based dough which is allowed to rest and then is gently stretched until it is supple, elastic and thin. Make the dough in your food processor or bread machine. The processor makes great strudel dough in about 90 seconds. You simply add liquids first (water, eggs, oil, lemon juice) and place the flour on top. Give it all a few pulses and in a minute or so, you have perfect, stretch strudel dough. The bread machine produces baby-bottom smooth strudel while you are busy with other tasks. Either method works well.

3/4 cup warm water
1 teaspoon lemon juice
2 eggs
1 teaspoon salt
1 tablespoon sugar
1/3 cup oil
3 1/2 cups bread flour

For a food processor, add water, lemon juice, eggs, salt, sugar, and oil and pulse to combine. Add flour and process until a smooth mass forms. Add more flour as required. Dough should be smooth, elastic and slack. Remove from work bowl, cover with a damp tea towel and let rest one hour before using. Otherwise, place in a ziplock bag, refrigerate until required (1-2 days) and allow to warm to room temperature before stretching.

For the bread machine, add water, lemon juice, eggs, salt, sugar, oil and flour to mixing receptacle. Run on dough cycle. After first knead, remove dough (you do not have to let it sit there for the complete cycle), wrap in a ziplock bag and let rest one hour. Otherwise, refrigerate 1-2 days. Allow to warm to room temperature before stretching.

For the mixer (paddle and dough hook), add water, lemon juice, eggs, salt and sugar to blend. Add flour and mix until mixture is a mass. Attach dough hook and knead, 8 minutes, until smooth and elastic. Proceed as above.

Divide dough in three portions. Gently roll dough with a rolling pin to flatten. Let dough rest 5 minutes. Begin stretching strudel. Use your fists to do this (make sure you are not wearing anything that might tear the dough or make holes) and stretch dough from center out - much like pizza dough. Stretch, move your hands around the edges, lift and stretch each new section. Every once in awhile, rest (good for you and the dough). Cover dough with a damp tea towel or clean, damp tablecloth for the rest. Use your fingertips to stretch dough when you can no longer use your fists (dough may be too large at some point to get at from sides into center). Always allow dough a chance to rest so that it will not resist your efforts. Once you get a rectangle of some 18 by 12 inches you can fill dough.

Brush surface of dough generously with melted butter. Sprinkle on bread crumbs or crushed graham crackers. On edge closest to you, spread about six cups of filling. Using the table cloth to lever the dough up and start rolling strudel into a log. Do this until the loaf is about 3 inches thick. Trim and gently lift up log onto prepared baking sheet. Brush top with melted butter. Make small air slits. Repeat with remaining dough and filling.

Bake at 375 F. (on a doubled up baking sheet, lined with parchment) until golden and juices begin to ooze. Dust with confectioner's sugar. Cut on the diagonal into single portions.

Apple Cinnamon Filling

Apple is the classic filling, but you may also try pear and apple, or plum strudel.

Makes enough filling for two 12-18 inch strudels. 

5-6 medium apples, peeled, cored and sliced thinly
1 tablespoon lemon juice
1/2 cup white sugar
2 teaspoons cinnamon
1/4 teaspoon pastry spice (optional)
2 tablespoons flour
1/2 cup plumped, well drained raisins
1/3 cup very well drained, canned sour red cherries (optional)

Before baking:
1. bread or plain cookie crumbs for sprinkling
2. melted butter
3. egg wash
4. icing sugar

Prepare apples and toss with lemon juice. Combine sugar, cinnamon, pastry spice and flour. Toss with apples, raisins and cherries.

Hungarian Strudel Walnut Filling

1/4- 1/2 cup half & half or water
2 cups chopped walnuts
1/2 cup white sugar
2 tablespoons corn syrup or honey
1 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter or margarine
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Place all ingredients in a food processor and process until mixture becomes a thick paste. If too thick, loosen with more half and half or water. If not using right away, refrigerate. Warm to a spreadable consistency before using. You may have to add additional evaporated milk or a touch of warm water at this point.

Makes about 3/4 cup

Hungarian Strudel Poppy Seed Filling

This is a recipe many families of East European extraction have tucked in their files. Not everyone starts with ground poppy seeds - which to me, makes all the difference. The fragrance of ground seeds is remarkable. Ground seeds also ensure your filling is pliable and smooth. 

1 1/2 cups (4 oz. approximately) ground poppy seeds
1/2 cup water
1 cup milk
3 tablespoons unsalted butter or margarine
2 tablespoons honey
1 tablespoon lemon zest - finely minced
1/3 cup raisins - coarsely chopped
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup chopped almonds (optional)
4 tablespoons seedless raspberry jam or jelly
1 small tart apple - grated

In a 3 quart saucepan, combine the ground poppy seeds, water and milk. Bring to a gentle boil and allow to simmer a couple of minutes. Add butter, honey, lemon zest, raisins, sugar, salt, cinnamon and stir well, reducing heat so that mixture cooks but does not burn or stick. You want ingredients to slowly meld and liquid (milk and water) to be absorbed by the seeds. The resultant mixture should be a paste. This should take 10-15 minutes. Low heat is best. Remove from stove and stir in jam or apple (or both). Cool very well before using - filling will further thicken once cold.

Keep filling refrigerated until needed. If mixture seems too thick (if using directly from the fridge) allow it to warm a bit. You can loosen filling with a touch of warm water.

About 1 1/2 cups.
Recipe partially from http://www.clabbergirl.com/recipe.php?id=445