Ingredients: |
Ingredients: Dough:
6 cups flour
2 cups lukewarm water
1 t salt
1 egg
1 ½ T melted Crisco (cooled)
Filling:
6 lbs cooking apples (Cortland, Fuji, Golden Delicious or Jonathan)
Plain, dry bread crumbs (to absorb moisture)
sugar
cinnamon
extra crisco
1 can evaporated milk
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Directions: |
Directions:Dough:
Put flour into a large bowl and make a well. Add water, salt, egg and cooled Crisco into well. Mix flour into well gradually until all liquid is absorbed. If dough is too tacky add a little more flour. Put dough onto a clean counter and knead for 10 minutes (You could also do this with a dough hook and a stand mixer). When kneaded enough, dough should not stick to your hands and should be soft. Cut dough into quarters and roll into balls. Knead each ball in a little flour and flatten a little. Let balls raise in a little flour, covered with a cloth for 1 hour.
Filling:
Peel, core and finely cube apples. Use 3 cups of apples for each strudel mixed with a handful of breadcrumbs and sugar and cinnamon to taste.
Rolling:
Flour a large cloth on your kitchen table or a large counter. Stretch one ball of dough with the upper side of your hands working from the center out. Lay the dough on the cloth and continue to stretch with the backs(upper sides) of your hands, always working from the center and shaping into a circle. Dough should be very thin when you are done, but leave the edges a little thicker. Brush dough with a very thin layer of more cooled and melted Crisco.
Put apple filling on 1/4 of the stretched dough. Roll up a little and keep rolling until apples are covered. Then lift up cloth and use it to lift the dough and allow it to roll up by itself. Place strudel on a parchment lined cookie sheet. You can shape it any way you want to but the sides of the strudel should not touch each other. Prick the strudel with a fork and brush it lightly with the evaporated milk. Bake at 350º for 1 hour. |
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