Title: Apple Strudel (Apfelstrudel)
Categories: Penn Bread Fruit
Yield: 1 Servings
| 2 1/2 | c | Flour |
| 2 | tb | Shortening |
| 1/2 | c | Water, warm |
| 1 | c | Brown sugar |
| 1/2 | c | Nuts, chopped |
| 1/2 | ts | Cinnamon |
| 1 | ts | Salt |
| 2 | | Egg, slightly beaten |
| 5 | c | Apple, sliced |
| 1/2 | c | Raisins |
| 3 | tb | Butter, melted |
| 1 | | Lemon, grated rind of |
Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the
eggs and water. Knead well, then throw or beat dough against board until it
blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the
kitchen table with a small white cloth and flour it. Put dough on it. Pull
out with hands very carefully to thickness of tissue paper. Spread with
mixture made of the sliced apples, melted butter, raisins, nuts, brown
sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4
inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and
continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches
wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.