|
Title: Apfelstrudel Categories: Dessert Yield: 8 Servings -----------------------------------DOUGH----------------------------------- 9 oz Sifted flour 3 tb Oil 1 ds Salt 1/4 pt Lukewarm water 2 Eggs; beaten ----------------------------------FILLING---------------------------------- 4 1/2 lb Sour apples 1/2 pt Sour cream 2 oz Chopped chestnuts 3 -(up to) 5 oz Sugar 2 oz Raisins 2 oz Butter 1 c Milk 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 1/2 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 1/8-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 Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |