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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apple Strudel Recipe

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This recipe for Apple Strudel is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
for the dough:
10-1/2 oz. bread flour
l/6 oz. salt
1-l/2 oz. vegetable oil
5-1/3 oz. water, lukewarm


for the filling:
4-1/2 lb. apples (Golden Delicious), sliced
5-l/3 oz. granulated sugar
1-1/2 oz. dark rum (Myers)
5-1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)


for the buttered breadcrumbs:
10-1/2 oz. butter (unsalted)
10-1/2 oz. bread crumbs
Directions:
Directions:
Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.


Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.


Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F oven.

 

 

 

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