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Apple Strudel

 
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.

Submitted by Joan Kolarik