2 c flour
1/2 t salt
1 egg,slightly beaten
2 T cooking oil
1/2 c lukewarm milk
1/4 c butter,melted
1 1/2 c white bread crumbs,browned in 1/2 cup butter
7 c tart cooking apples,washed, pared,quartered,thinly sliced
1/4 c seedless raisins
1/4 c currant
1/4 c sugar
1/2 t cinnamon
Sift the flour with salt into a large bowl; make a well in the center & put in the egg &
cooking oil. Stir while adding the water gradually to make a soft, rather sticky dough.
Work the dough in the bowl until it comes away from the sides; turn out & knead for
about 15 minutes with little or no additional flour. Frequently slap the dough down
hand on the board and work it until it is elastic & silky smooth. It must not stick to the
hands or board. Form into a ball, set on a clean towel & let rest for 1 hour in a warm
spot, covered with a bowl which has been warmed in hot water.
Warm your rolling pin. While the dough is resting, cover the work surface with a cloth
and rub in about 1-2 TBSPN flour, brushing off any excess. Then place the ball of
dough in the enter of the cloth & roll with the warm rolling pin into a sheet 1/8″ thick. Lift
and turn to prevent sticking to the cloth. Take off your rings. Now stetch the dough,
using your floured hands, palm side down under the dough. Work carefully, stretching
from the center toward the outside. Don’t raise your knuckles too high, make a fist and
lift from the wrists only. Work gently or you’ll puncture the dough. Stretch as thin as
possible, moving around the table, unless you can get someone to help you. It should
cover the table & hang slightly over the sides of an oval or rectangle about 36″ to 40″
long and 30″ wide. Trim off the edges, which will be a little thick. If you have made a
hole, moisten the area around it with a little water and patch with a thin piece of
dough from the trimmings. let the dough rest and dry to 15 minutes while you peel, core
& slice the apples.
Now brush entire surface with melted butter, then sprinkle with bread crumbs. Mix
sliced apples, raisins, currants, sugar & cinnamon. About 3″ from on edge of the pastry
and running the long way, shape fruit mixture into a bar, leaving 2″ margins each side.
Fold 3″ end piece of dough over apples then fold the 2″ margins in too. Now life the
corners of the cloth & let the pastry roll up. Stop after each turn, patting filled pastry to
keep bar shape even. Roll until stretched dough is used up. Brush with melted butter &
side strudel onto lightly buttered baking sheet, curving it into a U shape.
Bake in a 375 degree oven for about 40 minutes or until golden brown.
Sprinkle with powdered sugar & serv warm. Pan size 10×15 Serves 10-12
2 c flour