German: Apple Strudel 05 by Recipe Cottage

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	Apple Strudel 05

		The Dough (makes 2): 2 cups unsifted flour 1/4 teaspoon salt 1 egg 1/2 cup lukewarm water 4 Tablespoons melted butter 6 or 7 tart cooking apples 1/2 cup sugar 1/2 teaspoon cinnamon 3/4 cup plain breadcrumbs browned in 2 Tablespoons of butter Mix the flour and salt. In a separate bowl, mix the water, egg and 2 tablespoons of the melted butter. When well blended mix into the flour. Knead the dough for 5 minutes, it will be smooth, elastic and slightly sticky. Don't let it get too dry or it wont pull. Cut the dough into 2 pieces and wrap each in plastic wrap. Rest the dough for 30 minutes. (I have halved the recipe to make 1 strudel with good success.) While the dough is resting peel and slice the apples thinly, set aside. Set up a small table so you can walk around it, cover it with an old table cloth and dust it with flour. IMPORTANT...REMOVE ANY RINGS BEFORE WORKING THE DOUGH! Take 1 ball of dough and place it in the center of the table. Roll it to about 9" using a rolling pin. Spread the remaining 2 tablespoons of butter evenly over the dough. Form a fist and slip your hands under the dough. Stretch it from the center by bringing your hand from the center out. As the dough gets thin gently grasp the edge and pull working your way around the table. When the dough can't be pulled anymore you should have a shape about 24" in diameter. It does not have to be round, they almost never are! Spread the apple slices on 2/3 of the dough surface, sprinkle with cinnamon and sugar (do not mix the apples and sugar beforehand). Sprinkle on the buttered breadcrumbs. Starting at the end with the apples, slowly pick up the edge of the tablecloth and keep lifting so the strudel rolls up. Work the strudel onto a buttered pan, curve it if it is too big. Bake at 400 F for about 30 minutes.