Apfelstrudel
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Sifted flour |
| 3 | tablespoons | Oil |
| 1 | dash | Salt |
| ¼ | pint | Lukewarm water |
| 2 | Eggs; beaten | |
| 4½ | pounds | Sour apples |
| ½ | pint | Sour cream |
| 2 | ounces | Chopped chestnuts (up to) |
| 5 | ounces | Sugar |
| 2 | ounces | Raisins |
| 2 | ounces | Butter |
| 1 | cup | Milk |
Directions
DOUGH
FILLING
Sift flour into bowl & make well in center. Stir in remaining dough ingredients & mix well. Cover with inverted bowl & allow to rest 30 minutes. Cover table with clean cloth, allowing it to hang down & sprinkle top with ½ cup flour, most of it in center of cloth. Place dough in center & roll into 10-inch circle, making sure dough is very thin. Wash, quarter, core & pare apples. Cut in ⅛-inch slices. Combine with sugar, nuts & raisins. Slowly add sour cream. Place filling on dough & drizzle with melted butter. Fold edges of dough & roll up. Brush top & sides with melted butter. Bake on greased baking dish at 350 for 45-50 minutes or until golden brown. Baste & brush with butter during baking. Pour boiling milk over strudel & bake until milk disappears.
FRAU ECKHARDT (HELGA) SANDER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .