Apple Strudel

for the dough:
          10-1/2 oz. bread flour
          l/6 oz. salt
          1-l/2 oz. vegetable oil
          5-1/3 oz. water, lukewarm

for the filling:
          4-1/2 lb. apples (Golden Delicious), sliced
          5-l/3 oz. granulated sugar
          1-1/2 oz. dark rum (Myers)
          5-1/3 oz. raisins
          1/8 tsp. ground cinnamon
          2 lemons (juice and peel)

for the buttered breadcrumbs:
          10-1/2 oz. butter (unsalted)
          10-1/2 oz. bread crumbs

Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.

Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F oven.

This page was last updated on: September 30, 2000

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