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1. Combine oil, egg, water; using fork, beat until smooth.
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2. Into large bowl, measure flour; make well in the center, pour in oil mixture, and stir well to form soft dough. Turn dough out on to lightly floured surface. Knead till elastic.
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3. Lightly brush ball of dough with melted butter, cover with large bowl and let it stand in a warm place for 30 minutes.
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4. Meanwhile, cover a small table with a clean cloth (tablecloth or 2 pastry cloths). Rub just enough flour into cloth to cover it very well to prevent strudel dough from sticking; brush off excess flour.
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5. Place dough in center of cloth; with floured rolling pin (or rolling pin covered with stockinette and then floured), roll dough into large square, 16 inch by 16 inch. Using fingers lightly spread the entire surface with more melted butter.
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6. Stretch dough so that it hangs well over table all around and is thin enough to see through; with scissors, snip off thick edges all round. Let it dry for 15 minutes or until crisp.
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7. Meanwhile, start heating oven to moderate (375°F). Measure ingredients for filling.
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8. When strudel dough is crisp, sprinkle lightly with melted butter; then proceed as in the recipe for fillings (cherry, cheese, apple, poppy-seed).
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9. Turn overhanging sides of strudel dough over filling and over dough all the way around, to make a neat square. Roll up dough and with sharp knife, cut roll in half crosswise to make 2 strudels.
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10. Using broad spatula, lift gently on to greased baking sheet or Swiss roll pan, side by side. Brush with melted butter. Brushing several times with butter, bake for 55 - 60 minutes or until crisp and lightly browned.
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11. Serve warm, sprinkled generously with sifted icing sugar. If desired, serve with ½ pint commercial sour cream mixed with 1 teaspoon grated nutmeg; chill well.
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