Preheat oven to 375F. The goal is to stretch the dough into a thin, almost see-through rectangular 15" wide and 36" long. Do it in 3 steps, letting the dough to rest for about 3-5 minutes after each stretch.
Start by dusting your working surface with some flour. Using a rolling pin, roll the dough 1/8" thin, cover with plastic wrap, and let it rest.
Pick the dough up, turn upside down, lightly dust it with some flour if needed, and roll it 1/16" thin into a large and longer rectangular. Let it rest for 5 minutes.
Slowly peel off the working surface the dough, carefully pick it up with the back of your hands, and transfer it to the silicon mat (or tablecloth). Continue stretching the dough on the silicon mat to reach the final size (15"x36").
Spread the bread crumbs mix on a latter size area. Place the apples over the bread crumbs. Drizzle 1 tbsp of melted butter on the rest of the stretched dough.
Using you hands, do the first fold of the dough with bread crumbs. Continue rolling by lifting the shorter edge of the silicon mat all the way to the end.
Gently roll the strudel onto a smaller silicon mat and transfer it into a baking pan. Make sure the final position of strudel is seam side down. Brush it with melted butter. Bake on middle rack for 25-30 minutes or until golden.
Let baked strudel cool down to room temperature before slicing it.
Dust strudel with powdered sugar and slice to portions. Strudel is served warm with vanilla ice cream, Crème Anglaise, whipped cream, or any combination of them.