| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Dessert | 8 | Servings | |
INGREDIENTS
| 9 | oz | Sifted flour |
| 3 | tb | Oil |
| 1 | ds | Salt |
| 1/4 | pt | Lukewarm water |
| 2 | Eggs; beaten | |
| 4 1/2 | lb | Sour apples |
| 1/2 | pt | Sour cream |
| 2 | oz | Chopped chestnuts (up to) |
| 5 | oz | Sugar |
| 2 | oz | Raisins |
| 2 | oz | Butter |
| 1 | c | Milk |
INSTRUCTIONS
DOUGH FILLING Sift flour into bowl & make well in center. Stir in remaining dough ingredients & mix well. Cover with inverted bowl & allow to rest 30 minutes. Cover table with clean cloth, allowing it to hang down & sprinkle top with 1/2 cup flour, most of it in center of cloth. Place dough in center & roll into 10-inch circle, making sure dough is very thin. Wash, quarter, core & pare apples. Cut in 1/8-inch slices. Combine with sugar, nuts & raisins. Slowly add sour cream. Place filling on dough & drizzle with melted butter. Fold edges of dough & roll up. Brush top & sides with melted butter. Bake on greased baking dish at 350 for 45-50 minutes or until golden brown. Baste & brush with butter during baking. Pour boiling milk over strudel & bake until milk disappears. FRAU ECKHARDT (HELGA) SANDER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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