Directions: |
Directions:Mix struddel dough ingredients together and knead until smooth. Grease a bowl and place dough in bowl. Grease top and cover. Set in warm place ~ 3-4 hours is best. Before stretching, brush dough with warm melted lard. The longer it is kneaded, the better it stretches.
To stretch dough - see that the room is free from drafts. Have material for filling ready before stretching dough. Work quickly. Lay dough in center of a well-floured tablecloth on table about 30x48 inches. Flour dough. Roll a little longer with rolling pin. Brush top of dough with 1/4 x. melted butter. With hands under dough, palms down, pull and stretch the dough gradually all around the table, towards the edges, until it hangs over the table and is as thin as paper. Cut off dough that hangs over edge and spread filling over quickly. Drop 1/4 c. more butter over surface of dough
To fill - Combine filling ingredients and strew the filling over 3/4 of the greased, stretched dough. Fold a little of the dough at one end over the filling. Hold the cloth high with both hands and the struddel will roll itself over and over, like a large jewll roll. Trim edges again. Twist roll into a greased pan 11 x 16.
To bake struddel - brush top with melted butter. Bake in hot oven, 400º for 30 minutes. Reduce heat to 350º and bake 30 minutes longer or until brown and crisp, brushing well the reamining butter from time to time during baking, using all together about 1 c. melted butter for the struddel with its filling. |
This recipe for Grandma's Apple Struddel is from