Yield: 1 1/2 lb. lo
|⅓ cup||Margarine or butter|
|3¼ cup||Bread flour|
|1 teaspoon||Active dry yeast or bread machine yeast|
|3 tablespoons||Margarine or butter, softened|
|3 cups||Thinly sliced, peeled apples|
|½ cup||Packed brown sugar|
|½ cup||Dark raisins|
|4 teaspoons||All-purpose flour|
|½ teaspoon||Ground cinnamon|
|½ cup||Powdered sugar, sifted|
|2 teaspoons||(or 3 ts) milk|
Add the first 7 ingredients to machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine, cover and let rest 10 minutes.
Grease a 10x150x-inch baking pan; set aside. On a lightly floured surface, roll dough into a 12x24-inch rectangle. Brush dough with the softened margarine.
For filling, in a small mixing bowl, combine apples, brown sugar, raisins, 3 to 4 teaspoons flour, and cinnamon. Beginning about 2 inches from a long side, spoon filling in a 3-inch-wide band across dough. Starting from the long side, carefully roll up dough; pinch edges and ends to seal. Carefully transfer to prepared baking pan, curving dough to fit and form a crescent shape. Cover and let rise in warm place about 45 minutes ot till nearly double.
Bake in a 350ºF oven for 30 to 35 minutes or till brown; cover with foil for the last 10 to 15 miutes to prevent overbrowning, if necessary. Remove from pan. Cool on a rack. Serves 20.
FOR ICING: In a small mixing bowl stir together powdered sugar and 1 to 3 teaspoons milk. Add enough milk to make an icing of drizzling consistency. Drizzle over strudel.
PER SERVING: 168 calories, 3g protein, 28g carbohydrate, 5g total fat (1g saturated), 14mg cholesterol, 127mg sodium, 95mg potassium Submitted by: Jenny Johanssen