Fold other side of dough so that it overlaps a layer of buttered dough by several inches. In the image shown, you would pick up the left side of the towel and fold the breadcrumb side over the dough. Brush melted butter over exposed layers for good measure.
For me, the secret to a good strudel is to have no holes or steam vents in the strudel. The consistency of the fruit after baking is quite different than in a pie with vents, which gives it a special characteristic not found in pie.
