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Serves/Makes:4 or more
- Strudel Dough:
- 1/2 lb (.2 kg). flour
- 2 eggs
- pinch of salt
- 2 tbsp (30 ml) oil
- 1/2 cup (125 ml) water
- 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
- 1 cup (225 ml) milk
- 1 cup (225 ml) heavy cream
- confectioners sugar
- 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.
- 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.
- 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.
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