Strudel:

1 package frozen strudel dough

4 tablespoons butter, melted and cooled slightly

desired filling—canned apple pie filling or cherry pie filling, use approximately 1 cup of filling, combined with ¼ cup toasted bread crumbs

Remove frozen dough from freezer, open outer package, leaving dough inside paper wrapper and let it come to room temperature. When soft, open the delicate dough carefully, and unfold until all sheets are completely open and flat. Place a dampened tea towel over the stack at all times while you are working with the dough. On a non-stick cookie sheet, place 1 or two sheets of dough, smooth out carefully, and brush quickly with melted butter; repeat until you have at least 8 layers of dough. Spoon filling along the long edge closest to you, leaving about 2 inches at each end. Fold the ends toward center and begin rolling the dough away from you. It should rest on the final seam. To seal the seam, use a slightly moistened finger and rub the seam closed. Roll strudel, if necessary, to get the seam on the bottom. Using a sharp knife, cut diagonal slices about 1 inch apart just through the first few top layers of the dough. Brush top with melted butter. Place tray in freezer while you preheat oven according to package directions. Strudel can be wrapped in plastic wrap (and a freezer bag) until needed. Bake strudel until golden brown. Let cool, then slice and serve. Vanilla ice cream is a great complement to strudel.