"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

Apfelstrudel Recipe

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

Robin (Cummings) Johnson
Added: Friday, January 13, 2006


2 1/2 c. flour
1 tsp. salt
2 T. shortening
2 eggs, slightly beaten
1/2 c. warm water
5 c. sliced apples
1 c. brown sugar
1/2 c. seedless raisins
1/2 c. chopped nuts
3 T. melted butter
1/2 tsp. cinnamon
Grated rind of 1 lemon

Sift flour and salt together. Cut in the 2 T. shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand dough 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 and 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 in a very hot oven (450 degrees) for 10 minutes, reduce the heat to moderately hot oven (400 degrees) and continue to bake about 20 minutes. Let cool. Cut into slices about 2 inches wide.




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