| 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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