Ingredients: |
Ingredients: 4 cups sifted flour
1 egg
⅓ cup vegetable oil
1½ cups, approximately, lukewarm water, divided
6 pounds apples, for about 4 quarts apple slices (chips)
Lemon juice
¾ cup (1½ sticks) butter divided
10 oz. pkg. plain bread crumbs
¾ cup sugar
1 Tbs. cinnamon
1¼ cups raisins
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Directions: |
Directions:In large bowl, combine flour, egg, oil and 1 cup water. Stir with wooden spoon. Add just enough additional water, if needed, to make dough bind together. Knead dough on a lightly floured surface 15 to 20 minutes. Add only as much flour as needed to avoid stickiness. Dough should look blistered, feel somewhat greasy and have the texture of well-chewed bubble gum.
Place dough in a lightly oileed, covered glass bowl rest 2½ hours in a warm place. (If you have a gas oven with a pilot light, that’s what Grandma Stephanie used. Alternatively, preheat oven to 200º, then turn off while kneading dough. It should be the right temperature - 110º when you are done kneading).
Peel and slice apples into “chips” or pieces no bigger than a quarter and about as thick as two or three nickels, but no thicker. Cover apples with a damp cloth and leave at room temperature. If desired, sprinkle with a little lemon juice to keep them from turning brown.
Melt 1 stick of unsalted butter in a pan over medium heat. Add brad crumbs. Stir constantly until evenly browned, 15 to 30 minutes.
In a small bowl, mix sugar and cinnamon. Melt remaining ½ stick butter in small pan.
Cut dough in held and lightly roll out on a floured work surface to about 10” in diameter. Lift dough and draped over the back of your hands; pull arms apart to stretch dough outward from the middle, until the center of the dough becomes translucent. (The dough-stretching processmust go quickly. If dough cools, it won’t stretch correctly.)
Brush dough with melted butter and stretch outward in all directions until 2½ to 3 feet in diameter. (Works well if you have extra people to help stretch.). It should be about the thickness of wax paper. Trim off the relatively thick outer edges.
Place half the apple chips uniformly over dough in a single layer and with very little dough showing. Sprinkle with half each of the spice mixture, raisins and bread crumbs.
Lift 1 edge of the tablecloth and let the cloth roll the strudel to the opposite edge of the table. (Works best I’d you roll the strudel towards you so that you don’t accidentally roll it off the table). Leave the rolled strudel on the edge of the table on the tablecloth. Lay the rest of the cloth back on the table, leaving tablecloth underneath the first strudel. Repeat the stretching and assembly process with remaining ingredients, but do not roll up second strudel. Instead, lift the tablecloth that is under the first strudel and roll it backward on top of the second strudel. Then roll the two stacked strudels into one big fat roll with thinner ends.
Bend strudel into a horseshoe shape and place in a greased baking pan about 12 by 16 inches. Bake at 350º degrees 1¼ to 1½ hours or until deep golden brown. Twice during baking, brush strudel with remaining melted butter.
Let cool at least ½ hour before eating. Best eaten at room temperature |
Personal
Notes: |
Personal
Notes: I got this recipe by way of Kansas City from Opa Lackner’s cousin Margie Yonke. This recipe comes from a relative on her side of the family, a Joe Boring, who is the grandson of Stephanie Rieger who was Mauser. The article was in the Kansas City Star, dated 12/21/05.
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This recipe for Grandma Stephanie Apple Strudel is from