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Apple Strudel

Source of Recipe

Pots & Pans cookbook


Recipe Introduction

Grandma B's recipe

List of Ingredients

Dough:
1 large egg
1/2 t salt
3 T oil
3/4 C warm water (not too hot)
2 1/2 C flour (up to 1/4 C more for use while kneading)
Filling:
3 T melted butter or oleo
1 C buttered bread crumbs
8 C apples, thinly sliced
1 C sugar
2 t cinnamon
1 egg
4 T melted butter or oleo to spread on apple filling



Recipe

Dough: In a medium bowl, beat the eggs with a fork; add salt, oil and water. Add 2 1/2 Cups flour, a little at a time, and mix vigorously with a wooden spoon, then with fingers until a soft dough is formed. Dough must not be sticky on fingers. Add flour, if sticky. Knead on floured board for about 20 minutes (well kneaded dough will stretch easier). Place dough in a greased or oiled container with a tight fitting lid (like large cool whip carton). Allow to rest in a warm place for one hour or more (dough may be prepared in morning and rolled in afternoon). Meanwhile, prepare apples and cover table. Stretching: Use 32 x 48 inch table or larger. Cover table with a clean cloth, large enough to extend over edges. Sift flour over entire cloth. Place dough in center; pat down, then roll dough with floured rolling pin until about 18 inches in diameter. With hand, spread warm melted butter over top of entire dough. Flour hands and with palms down, start stretching dough to paper-thin with the backs of hands, by reaching under the dough and spreading gently. Keep moving around table as you stretch dough. Stretch until it completely covers table with a 4-inch overhang. Pull or cut off the thickened edge around entire dough. Preheat oven to 375 degrees. Take 1 Cup buttered bread crumbs and sprinkle over dough. Mix apple slices with sugar and cinnamon; spread evenly over dough except for 10 inches to be rolled last. With a fork, beat 1 egg with 4 Tablespoons melted butter and drizzle over apples. Flip the overhanging dough on itself except on end to be rolled last. With both hands, raise the cloth gently and slowly roll up dough automatically. Slide onto greased 15 1/2 x 10 1/2 jelly roll pan or cake pan forming a horseshoe shape then up and down the center. Brush with melted butter and bake in preheated 375 degree oven for 1 hour until golden brown.