"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Strudel Recipe

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This recipe for Apple Strudel, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cold margarine
2 c. flour
1 c. sour cream
1/4 tsp. salt
Filling:
2 c. dry bread crumbs
1/4 c. margarine, melted
4 medium baking apples, peeled, chopped
2 c, sugar
1 c. golden raisins
1/2 c. pecans, chopped
2 tsp. cinnamon
confectioners' sugar, optional

Directions:
Directions:
In a medium bowl; cut margarine into flour until mixture resembles coarse crumbs. Add the sour cream and salt; mix well. Shape into a ball; cover and refrigerate overnight. For filling; combine the bread crumbs and margarine. Add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds; turn onto a floured board. Roll each into a 15 x 12 inch rectangle. Spoon filling evenly onto dough; spread to within 1 inch of edges. Roll up from one long side; pinch seams and ends to seal. Carefully place seam side down on an ungreased baking sheet. Bake at 350 F. for 55-60 minutes or until light brown. Cool completely on wire racks. Dust with confectioners' sugar if desired.

Number Of Servings:
Number Of Servings:
3 loaves

 

 

 

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