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Apfelstrudel (Apple Strudel) |
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Dough |
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| 2 1/2 c Flour, sifted | 1/2 tsp Salt |
| 1 Egg | 1 tsp Lemon Juice |
| 1 Tbl Oil | 1/2 c Warm Water (or less) |
Mix all ingredients for dough well. Turn out on lightly floured surface, knead dough, stretching and folding until elastic. Roll into ball and let rest for 30 minutes. Prepare filling below. |
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Filling |
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| 4 lbs Apples, cored, peeled, cut into thin slices | Lemon Rind |
| 2 oz Rum | 4 oz Currants |
| 1 tsp Cinnamon | 3 oz Butter, melted |
| 1 1/2 tsp *Vanillin Sugar or Vanilla | 1 c Bread Crumbs |
| 1/2 c Almonds, grated | Powdered Sugar |
Preheat oven to 400. Grease a baking sheet. In a large bowl add apples, rum, cinnamon, vanillin sugar, lemon rind and currants. Set aside. Take dough and roll out as thin as possible then stretch with hands until paper thin until piece is about 16 x 20 inches. Brush with melted butter and sprinkle with bread crumbs and almonds. Add apple filling and roll from the long side to make a large roll. Put on a large greased baking sheet and form into crescent shape. Close ends tightly so no filling escapes during baking. Brush with melted butter and bake for 30 minutes. Dust with Powdered Sugar and serve with Vanilla Sauce. |
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| *Vanillin Sugar is available in most gourmet shops. | |
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