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Appel Strudel Recipe

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This recipe for Appel Strudel, by , is from The St. Kateri Tekawitha Catholic Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Petrie

Category:
Category:

Ingredients:  
Ingredients:  

10 Granny Smith apples
1 1/2 Cups of brown sugar
2 Tbs. of flour
2 Tbs. fresh lemon juice

Optional: 2 Cups raisins ( I soak them in rum for a day)

Frozen Pastry sheets (Pepperidge Farms) unthaw for 2 days prior to making the struddel.

Directions:
Directions:
Put apples with sugar, flour & lemon juice in a freezer bag. Let sit in refrigerator for at least 1 day...turn once or twice, Take out when ready to make the strudel.
Drain apples & drain the Raisins ( if you chose to use them) and mix them with the apples.

Roll out the dough to at least double the original size.

Divide the apple mixture in half & spoon in middle of rolled out dough.

Fold dough around apples & shape in form of a horse shoe. ( you will have 2 struddles)

at this point; you can either freeze the struddle(s) (wrap air tight) or bake one/ or both


The day you want to eat the struddle; remove from freezer several hours before you want to eat.

BAKE in preheated 400 degree oven after you brush with butter and put about 4 slits on top.

Personal Notes:
Personal Notes:


The straddle needs to be slightly brown on top...approx. baking time is 30 minutes.

Prior to serving dust with powder sugar

Serve with whip cream and/or ice cream !


ENJOY!

 

 

 

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