Subj : 6/17 Apple Strudel Day 3
To   : All
From : Dave Drum
Date : Sun Jun 16 2024 06:22 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: German Apple Strudel
Categories: Pastry, Desserts, Fruits, Dairy
     Yield: 16 servings

     3 c  A-P flour
   1/2 c  Oil; divided
   3/4 c  Warm water (120oF)
     1 lg Egg; room temp, lightly
          - beaten

MMMMM--------------------------FILLING-------------------------------
 1 1/2 c  Fresh bread crumbs
     6 c  Chopped peeled apples
   1/2 c  Raisins
     1 c  Sugar
 1 1/2 ts Ground cinnamon
   1/3 c  Butter; melted
     3 tb Sour cream

 Place flour in a mixer bowl; beat in 1/4 cup oil
 (mixture will be slightly crumbly). In a small bowl,
 slowly whisk warm water into beaten egg; add to flour
 mixture, mixing well. Beat in remaining oil until
 smooth. Transfer to a greased bowl, turning once to
 grease the top. Cover and let rest in a warm place about
 30 minutes.

 Set oven @ 350oF/175oC.

 Spread bread crumbs into an ungreased 15x10x1-in. baking
 pan. Bake 10-15 minutes or until golden brown, stirring
 occasionally. Cool completely.

 Tape a 30" x 15" sheet of parchment onto a work surface;
 dust lightly with flour. Divide dough in half; place 1
 portion on parchment and roll to a very thin 24x15-in.
 rectangle. (Keep remaining dough covered.) Remove tape
 from parchment.

 Sprinkle 3/4 cup bread crumbs over rectangle to within 1
 in. of edges. Starting 3 in. from a short side, sprinkle
 3 cups apples and 1/4 cup raisins over a 3-in.-wide
 section of dough. Mix sugar and cinnamon; sprinkle half
 of the mixture over fruit. Drizzle with half of the
 melted butter.

 Roll up jelly-roll style, starting at fruit-covered end
 and lifting with parchment; fold in sides of dough as
 you roll to contain filling. Using parchment, transfer
 strudel to a 15x10x1-in. baking pan; trim parchment to
 fit pan.

 Bake on lowest oven rack 45-55 minutes or until golden
 brown, brushing top with sour cream 2 times while
 baking. Repeat with remaining ingredients.

 Using parchment, transfer to a wire rack to cool. Serve
 warm or at room temperature.

 Makes: 2 strudels (8 pieces each)

 Darlene Brenden, Salem, Oregon

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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... It is the duty of an apple to be crisp and crunchable.
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