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Grandma Edna Kobe Easter Apple Strudel Recipe

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This recipe for Grandma Edna Kobe Easter Apple Strudel is from Jeanne Sisinni 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:  
3 cups flour
2 eggs lightly beaten.
1/2 tsp salt
3 tbsp vegetable oil
2/3 warm water

To make strudel filling:
6 very thinly sliced apples (I use mandolin or side of grater)
1 cup sugar
1 cup white raisins
1 tsp. cinnamon
1/2 lb butter melted
Directions:
Directions:
*Sift flour into a bowl and make a well in the center. In the well put the eggs, salt, oil and work up a soft dough with the warm water. (Add a little water at a time and slowly mix the flour into the well with a fork). When you have a ball of dough, pick up the dough with "one" hand and crash it onto the table "100" times. (This kneads the dough) Dust dough with a little flour into a smooth ball. Brush top with oil. Cover with a heated ball and rest 1 hour.

Strudel:
Place an old smooth tablecloth on table and flour the cloth. Roll out dough on cloth and then stretch itntil it is very thin (almost transparent) by hand, so it is about 2 1/2' x 3'. Make sure dough does not stick to center of cloth while you are rolling. To stretch, you put both hands under dough and gently stretch as you pull your hands towards you, this will also loosen from cloth. Watch your nails as not to put a hole in the dough. Pour 1/8 lb. butter on top of dough, spread apples 2/3 up dough. Spread sugar, raisins,cinnamon on apples and then the rest of the butter.
To roll: Pick up the tablecloth from one end and it will cause the dough to roll, the end will be the1/3 up dough without the apples. Fold the ends to seal. Make a U shape out of strudel. Bake 325* 45-50 min in pyrex dish with sides (lasagna dish) baste with butter. 350* if using jelly roll pan or cookie pan with sides.

 

 

 

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