| |
Dough:
 4 cup flour
1/2 tsp salt
2 oz butter
2 egg yolks
1 1/4 lukewarm water
Filling:
1 cup chopped walnuts, coarsely ground
1/2 cup white raisins, soaked in warm water
3 lbs apples, cut to bite-size pieces
6 oz melted butter
1 tsp cinnamon
1/2 cup sugar
1 lemon rind
|
Place flour, salt and butter in a large bowl. Mix butter and flour it till
resembles cornmeal. Add water and egg yolks and mix. Work the dough with
the back of a wooden spoon, or by hand, slapping the dough away from the
bowl then towards body. Continue to hit and slap the dough till it comes away
freely. When it no longer sticks to the hand or spoon, place it on a
floured board. Knead the dough gently till it is soft and smooth. Cover the
dough with towel and let it rest for 20 minutes.
Place the dough in the center of a floured cloth covering a large table. With
the heel of your hand, flatten and stretch the dough gently outwards. Pick it
up in both hands and start pulling the dough round and round towards the edge
of the table till it is tissue-paper thin. In the stretching process the dough
may overlap the table sides and hang down. At its edges the dough will be rather
thick and this part should be removed before folding the dough into strudel.
On the nearest half scatter chopped apples, raisins, cinnamon, lemon rind and
sugar. Sprinkle melted butter over these ingredients. Take the edge of the dough
and fold it over apples. On the back half of the dough, scatter walnuts, sugar
and cinnamon. Sprinkle melted butter over this portion, too. Fold the remaining
dough edges over the walnuts.
Starting on the apple side, take the corners of the cloth and roll the
dough. Cut the strudel into lengths to fit a long, flat pan. Butter the pan and
place the strudel in it, folded side down. Brush the tops with melted butter and
bake the studel in a moderate oven at 375 F till brown, about 40 minutes.
|
