Source:

Larry

Serves/Makes:4 or more

Ingredients

• Strudel Dough:
• 1/2 lb (.2 kg). flour
• 2 eggs
• pinch of salt
• 2 tbsp (30 ml) oil
• 1/2 cup (125 ml) water
• Filling:
• 3 lbs (1.4 kg). tart apples
• 1 lemon, juice only
• 5 oz (140 grm). raisins
• 5 tbsp (70 ml) rum (to soak raisins in)
• 3 oz (84 grm). butter
• 1 cup (225 ml) thick sour cream
• sugar and cinnamon, to taste
• Topping:
• 1 cup (225 ml) milk
• 1 cup (225 ml) heavy cream
• confectioners sugar

Preparation

• Strudel Dough:
• Sift the flour onto a pastry board and make a well in the center.
• Break the eggs into the well, add the salt, oil and water, and mix all with the flour, working outwards from the center.
• Then knead the dough until it becomes smooth and silky.
• Let it rest for 1/2 hour, covered with a warm saucepan.
• Then roll out on a floured cloth and "pull out" to the desired thickness (very thin), with the backs of your hands.
• Filling:
• Peel, core and quarter the apples.
• Using a vegetable slicer, cut them into thin slices; sprinkle with lemon juice to avoid discoloration.
• Brush the pulled-out strudel dough with the warm melted butter, dab the sour cream over the butter and distribute it evenly.
• Spread the apple slices over the dough in an even layer, stopping short about 1 inch from the edge of the dough.
• Sprinkle with the rum-soaked raisins, sugar and cinnamon.
• Fold in the edges of the dough and, with the help of the tablecloth, roll up the strudel loosely.
• Slide the strudel into the well-buttered baking pan.
• Proceed in the same manner with the second strudel.
• Pre-heat oven to 470 degrees (250 C.).
• Bring milk and cream to a boil, and pour over the strudels in the pan.
• Bake on middle rack of oven for 45 to 60 minutes, diminishing oven heat to 420 degrees (225 C.).
• Cut into portions before serving and sprinkle with sifted sugar.
• Serve hot or cold.

Comments

Allow 2 Strudels as dessert for 4 - 6 persons, or as a main dish for 3 - 4 persons.

In contrast to the famous Apple Strudel of Vienna which is baked on a baking sheet, its Munich relative is a juicy affair and is prepared in a baking pan or fireproof dish. Apple Strudel may be stored in a freezer. It is therefore recommended to make double or triple quantities at one time and freeze some of it for later use.