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APPLE STRUDEL SERVES 8-12




Source of Recipe


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List of Ingredients




Crust: 2
1/2 Cup Flour 1 Teaspoon Sugar 1/2 Teaspoon Salt 1 Teaspoon Yeast 1/2
packet 1 Cup Shortening 1/2 Cup Milk 1 Each Egg(s) beaten Filling: 10
Each Apples, cooking granny smith, rome, jonathan, large 3/4 Cup Sugar
1/4 Cup Flour 1/2 Teaspoon Cinnamon Glaze: 1 1/2 Cup Powdered Sugar
1/4 Cup Milk

Recipe



Directions: Mix the flour, sugar, salt, and yeast in a large mixing
bowl. Add the shortening and use a pastry blender or two knives to cut
the mixture together until it resembles coarse crumbs. Add the 1/2 cup
milk and egg and mix with a fork until the mixture becomes a dough
that holds together. Divide the dough in halves and use a rolling pin
to roll them into the size and shape that will cover the bottom of a
jelly roll pan. Let them sit for 20 minutes. While the dough is
resting, prepare the apple filling. Peel and core the apples. Slice
them into 1/4 inch slices. Mix the apple slices with 3/4 cup sugar,
1/4 cup flour and the cinnamon. After the crust has rested for 20
minutes, place one crust in the bottom of a jelly roll pan. It will
not hurt if the crust comes up the sides, but it should at least cover
the entire bottom of the pan. Spread the apple slices evenly over the
crust. Gently set the second crust over the apples. Turn under any
edges of the dough that reach over the edge of the pan. Use a knife or
fork to gently prick the crust all over to allow steam to escape. Bake
at 350 degrees for 45 minutes. Remove the Strudel from the oven and
set it on a wire rack to cool. Freezing and Cooking Directions: While
the Strudel is cooling, prepare the glaze by mixing the powdered sugar
with just enough milk to give it a pourable consistency. Place the
glaze in a suitable freezer container or freezer bag. After the
Strudel has completely cooled, wrap it in foil and freeze. Label glaze
and freeze it along with the Strudel. To serve: Thaw strudel and
glaze. Bake at 350 degrees for 10-15 minutes until heated throughout.
Remove from oven. While the strudel is still warm, drizzle the glaze
over the strudel. Cut in squares to serve.