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Apple strudel

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Ingredients/Components

sugar - 1/4 c
eggs - 2 item
salt - 1 tsp
flour - 4 c
water - 2/3 c
shortening - 1/2 c
raisins - 1 item
nuts optional - 1 item
bread crumbs - 1 item
melted butter or oleo - 1 item
or 4 apples per roll Rome Beauty, Jonathan or Golden Delicious are good - 3 item
cinnamon to 1 c

How to make apple strudel:

Sift flour, salt and sugar. Work in shortening until it looks like cornmeal. Add eggs, well beaten, with water and blend well. Let dough set for about 10 minutes. Shape dough into balls and knead until bubbles form in dough. Place on small plates and cover. Let stand about 2 hours. (I make three rolls from this recipe. You might try half the recipe the first time and make two rolls to get the feel of pulling the dough.)

Place a piece of clean sheeting over table. Sprinkle flour lightly over cloth. Roll out dough turning over dough after 2 or 3 rolls with rolling pin. Roll until dough measures 12 to 18 inches.

Begin stretching dough by picking it up with finger tips, then laying it over the back of the two fists. Then, by raising and lowering the fists alternately just enough to stretch the dough slightly in the center and turning the dough at the same time to stretch it evenly, the patty of dough will be enlarged until it can no longer be held on the back of the fists. Place in the middle of the cloth. Take hold of the edge of the dough and stretch gently, walking around the table to stretch the dough evenly in all directions. Stretch until sheet of dough is paper thin. There will be an edge of dough all around the outside of the circle. You can cut it off with a knife or else go around the edge with the rolling pin and flatten it out.

Leaving about 2 inches of dough empty on end you start rolling up, dab melted butter on dough. (Dough does not need to be completely cove

Recipe categories: Desserts, Fruit, Apple.

Rating:

Average rating: 4, total votes: 3

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