INGREDIENTS

INSTRUCTIONS

Special occasions meant Apple Strudel time. As Christmas and
Thanksgiving fall in winter when apples were at their best, Apple
Strudel was then always served. When my Grandma made strudel, she
would have all hands available helping. The dining room table would  be
covered with a white cloth on which the strudel dough would be  pulled
thin until you could read a newspaper through it. The women  would walk
around the table stretching the dough by lifting it with  their round
knuckles to avoid tears. When all the apple slices and  ingredients
were spread out on the tissue dough, the eldest would  supervise the
rolling up of the strudel by pulling up on the cloth to  create a big
roll of strudel. When the rolling was done, the roll  would be cut into
6 or 8 sections, the ends tucked under and all  placed into the oven to
bake. When the strudel was done, we children  would fight to get the
thick juice that cooked out onto the pan. It  was like candy, apple,
cinnamon, and butter flavor all mixed  together. Today we can get
apples all year round and purchased Filo  dough saves a lot of back
breaking work.  Here is a simple way of making good Hungarian strudel.
Buy FILO  dough. You will be able to find it where the frozen pastry
shells  are. It is as good as homemade but much less work. Follow
directions  for strudel, using melted butter to brush on filo tissue.
Regards, June Meyer.  Mix apples with crumbs (crumbs help to keep juice
in strudel instead  of flooding pan). Mix suger and cinnamon in a dish.
Lay out clean  towel and put sheets of buttered Filo dough on top.
Place apples on  prepared filo layers that have been brushed with
butter. Start  spreading apples about 3 inches from the edge closest to
you (you  need a clean area so you can get it in the pan. Completly
cover the  rest of the filo dough with apples. Sprinkle cinnimon and
sugar mix  over the apples. Now take the edge of the towel near you and
slowly  start to make a big roll by pulling up and towards you. This is
not  as hard as it sounds. As you are rolling it you can roll it right
into a greased pan. Then tuck the ends of the strudel underneath
itself. Brush top with more butter and bake at 350 degrees for about  1
hour. Brush every 20 min. with butter. Strudel is done when it  looks
like it has collapsed. Cool and cut into slices and dust with  powderd
sugar.  You can vary the filling by adding chopped walnuts, or raisins.
If  you add raisins you must first soften them in hot water and then
dry  them before using. I prefer using just apples.  When you lay out
the filo sheets you will want to have at least 4 or 6  layers buttered
one on top of the other. You will have enough sheets  to make several
strudels so buy at least 4 or 5 lbs of apples. It is  not really a lot
of work and you will have a wonderful dessert. WALT  Posted to EAT-L
Digest 25 November 96  Date:    Tue, 26 Nov 1996 22:50:04 -0500  From:
Walt Gray <waltgray@MNSINC.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 415
Calories From Fat: 145
Total Fat: 16.6g
Cholesterol: 40.7mg
Sodium: 135.7mg
Potassium: 204.1mg
Carbohydrates: 67.5g
Fiber: 4.7g
Sugar: 50.1g
Protein: 3g