• 6/17 Apple Strudel Day 3

    From Dave Drum@1:2320/105 to All on Sun Jun 16 06:22:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: German Apple Strudel
    Categories: Pastry, Desserts, Fruits, Dairy
    Yield: 16 servings

    3 c A-P flour
    1/2 c Oil; divided
    3/4 c Warm water (120oF)
    1 lg Egg; room temp, lightly
    - beaten

    MMMMM--------------------------FILLING-------------------------------
    1 1/2 c Fresh bread crumbs
    6 c Chopped peeled apples
    1/2 c Raisins
    1 c Sugar
    1 1/2 ts Ground cinnamon
    1/3 c Butter; melted
    3 tb Sour cream

    Place flour in a mixer bowl; beat in 1/4 cup oil
    (mixture will be slightly crumbly). In a small bowl,
    slowly whisk warm water into beaten egg; add to flour
    mixture, mixing well. Beat in remaining oil until
    smooth. Transfer to a greased bowl, turning once to
    grease the top. Cover and let rest in a warm place about
    30 minutes.

    Set oven @ 350oF/175oC.

    Spread bread crumbs into an ungreased 15x10x1-in. baking
    pan. Bake 10-15 minutes or until golden brown, stirring
    occasionally. Cool completely.

    Tape a 30" x 15" sheet of parchment onto a work surface;
    dust lightly with flour. Divide dough in half; place 1
    portion on parchment and roll to a very thin 24x15-in.
    rectangle. (Keep remaining dough covered.) Remove tape
    from parchment.

    Sprinkle 3/4 cup bread crumbs over rectangle to within 1
    in. of edges. Starting 3 in. from a short side, sprinkle
    3 cups apples and 1/4 cup raisins over a 3-in.-wide
    section of dough. Mix sugar and cinnamon; sprinkle half
    of the mixture over fruit. Drizzle with half of the
    melted butter.

    Roll up jelly-roll style, starting at fruit-covered end
    and lifting with parchment; fold in sides of dough as
    you roll to contain filling. Using parchment, transfer
    strudel to a 15x10x1-in. baking pan; trim parchment to
    fit pan.

    Bake on lowest oven rack 45-55 minutes or until golden
    brown, brushing top with sour cream 2 times while
    baking. Repeat with remaining ingredients.

    Using parchment, transfer to a wire rack to cool. Serve
    warm or at room temperature.

    Makes: 2 strudels (8 pieces each)

    Darlene Brenden, Salem, Oregon

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... It is the duty of an apple to be crisp and crunchable.
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