1. To make the strudel dough: Combine flour, sugar, and 1/2 tsp. salt in the bowl of a stand mixer fitted with a dough hook. Add 2 tablespoons melted butter and water and mix on medium-low until dough begins to form, about 3 minutes, scraping down hook and bowl as needed. Increase speed to medium-high and knead until dough forms smooth ball, about 8 minutes; transfer to a greased bowl and cover with plastic wrap. Let dough rest about 1 hour at room temperature.

2. To make the filling: Mix together breadcrumbs, parsley, and 1/2 teaspoon pepper in a small bowl and set aside. Heat 2 tablespoons melted butter in a large nonstick skillet over medium heat until hot. Add mushrooms, thyme, and 1/2 teaspoon salt and cook, stirring often, until liquid releases and evaporates and mushrooms start to brown, 12 to 15 minutes. Stir in cheese and transfer to a large bowl. Let cool to room temperature, about 30 minutes.

3. To assemble the strudel: Center a rack in the oven and heat to 400 degrees. Meanwhile, lay a clean 18x24 inch kitchen towel flat on a table and sprinkle liberally with flour. Place rested dough in center and pat into a 1/2 inch-thick rectangle.

4. With palms facing table, reach hands underneath dough and, starting at the center, slowly lift and pull hands away from each other to stretch into a thin rectangle about 1/4"-thick; let rest 5 minutes. Continue to stretch, then rest 5 minutes, until dough is paper-thin and reaches all four edges of kitchen towel, about 20 minutes total.

5. Brush 3 tablespoons melted butter evenly over stretched dough. Sprinkle breadcrumb mixture in a 3 inch-wide line down the short edge that is closest to you, leaving a 2 inch border around short and long sides. Spoon cooled mushroom filling over breadcrumb mixture, maintaining border.

6. Using edges of kitchen towel to assist you, fold short side of dough over filling. Tuck in sides, and continue to roll into a firm log. Brush remaining 1 tablespoon melted butter over top of strudel. Transfer strudel to a parchment-lined baking sheet and cut four (1 inch-long) vents into top of dough, using scissors or a paring knife.

7. Bake until strudel is crisp and golden brown, 30 to 40 minutes. Transfer baking sheet to a wire rack and let cool 20 minutes before slicing.

Source: Hannaford fresh Magazine, September - October 2017