Apple Strudel (apfelstrudel)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains | Dutch | Breads, Fruits, Penndutch | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1 | t | Salt |
| 2 | T | Shortening |
| 2 | Egg, slightly beaten | |
| 1/2 | c | Water, warm |
| 5 | c | Apple, sliced |
| 1 | c | Brown sugar |
| 1/2 | c | Raisins |
| 1/2 | c | Nuts, chopped |
| 3 | T | Butter, melted |
| 1/2 | t | Cinnamon |
| 1 | Lemon, grated rind of |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 4045
Calories From Fat: 977
Total Fat: 112.4g
Cholesterol: 477.9mg
Sodium: 2567mg
Potassium: 3238.2mg
Carbohydrates: 728.9g
Fiber: 26.2g
Sugar: 446.5g
Protein: 62.4g