"Those who forget the pasta are condemned to reheat it."--Unknown

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.

Maria Petrie



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.

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 !





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