German: Apple Strudel 07 by Recipe Cottage

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	Apple Strudel 07

		Strudel dough: 3 cups all purpose flour 1/2 cup butter 1 beaten egg 2/3 cup warm water (110 to 115 deg. ) 3/4 cup butter, very soft, almost melted 1 beaten egg white In a large mixing bowl combine flour and 1/2 tsp. salt; cut in 1/2 cup butter till mixture resembles small crumbs. Combine egg and water; add to flour mixture. Stir till combined. Turn dough out onto lightly floured surface' knead 5 minutes. Divide in half. Cover; let stand at room temp. 1 hour. Cover a large surface (table) with a floured cloth. ON the cloth roll half of the dough into a 15 inch square. spread on 2 tbs.. of butter. Cover; let rest 10 min. . Stretch dough starting with the center of dough and using back of your hand slowly stretch the dough to abut 40 by 20 inch and you should be able to see your hand through the dough. The dough will be paper thin and see through. Spread 1/4 cup of the soften butter on the first 1/4 section of the longest side of the rectangle shape dough.( Oh yeah, cut off the thicker edges of the dough all around). Now add your filling on top of the butter and using your cloth to roll up the dough, start rolling till filling has been covered. Now spread the rest of the dough with butter and then roll the whole thing up until you have a tight roll. Seal the edges. Place on a greased pan, curve slightly to form a crescent. Repeat with reaming dough and filling. Brush strudel tops with egg white. Sprinkle with sugar if desired . Bake in 350 oven for 35 - 40 min. FILLING: (easy) 2/3 cup sugar 1 1/2 tsp. cinnamon 6 cups very thin sliced peeled apples 1/2 cup dried currants Combine all ingredients. FILLING (original Austrian recipe) 1 cup fresh bread crumbs fried in oil until browned 1 cup cranberries soaked overnight in dark rum 2/3 cup sugar mixed with 2 tsp. cinnamon 5 cups thin sliced apples 1 cup lemon juice (fresh) Mix all together.