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LOCATION: Recipes >> German >> Apple Strudel 13

Print this Recipe    Apple Strudel 13

Apple Strudel

2 cups sifted all-purpose flour
1/2 tsp. salt
1 egg, well beaten
2 Tbsp. Oil
1/2 cup likewarm water
3/4 cup melted butter

1 cup toasted bread crumbs
6 green apples, peeled, cored and thinly sliced
1/4 cup raisins
1 cup broken walnuts or almonds, or a combination
1/2 cup sugar
1 tsp. ground cinnamon
grated rind of 1 lemon

Put flour mixed with salt into a bowl. Make a hole in the center
of the flour and add eggs, oil and water. Stir until a soft dough
is formed that comes clean away from the sides of the bowl (it does
not matter if some flour is left in the bowl). Knead dough on a
lightly floured board for 15 minutes or until it is of much the
same consistency as bubble gum. Cover it with an inverted warm
ceramic bowl and let it rest in a warm place for 1 hour. Cover a
large kitchen table with a cloth. Rub the sheet with flour. Roll
out the dough as large as possible with a rolling pin, lifting up
dough frequently to prevent sticking. Brush dough lightly with a
little of the melted butter. Now remove any rings tha may be on
your fingers and dust your hands with flour. Place your floured
hands palm side down under the dough. Now with your knuckles gently
pull the dough from the center out, gently stretching until it is
as thin as paper. When finished, it should be about 30 x 40 inches
in size and some will hang over the edge of the table. If any holes
have formed, these may be patched with small pieces of dough pressed
firmly into place. Brush again with melted butter, generously this
time; about 3/4 cup of melted butter should be used. (Save the
remainder to brush over the outside of rolled-up strudel.) With
scissors trim the edges of the dough. Add the filling.

Sprinkle the crumbs over the strudel dough, keeping a 2-inch margin
around all sides. Combine apples, raisins, walnuts, sugar, cinnamon
and lemon rind. Pat this mixture into a long mount on the 30-inch
side of the dough, 2 inches from the end. Fold over the 2-inch end
margin. Now fold over the dough the dough lenghtwise on both sides.
Gradually lift the sheet and very carefully roll up the strudel,
taking care that the fragile dough does not break. Shape with your
fingers as you roll up the strudel. Place the rolled strudel in a
horseshoe shape on a buttered baking sheet. Brush with the remaining
melted butter. Bake in an oven preheated to 375 F, for 45-50 minutes
until richly golden and flaky-crisp. Cool slightly after removing
from oven and while warm sprinkle with confectioners' sugar. Serve
while still warm with vanilla sauce.

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