MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Apple Strudel
 Categories: Pastry, Desserts, Fruits, Dairy
      Yield: 2 Strudels
 
      3 c  A-P flour
    1/2 c  Oil; divided
    3/4 c  Water; warm (120°F)
      1 lg Egg; room temperature,
           - lightly beaten

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Fresh bread crumbs
      6 c  Apples; peeled, chopped
    1/2 c  Raisins
      1 c  Sugar
  1 1/2 ts Ground cinnamon
    1/3 c  Butter; melted
      3 tb Sour cream
 
  Place flour in a mixer bowl; beat in 1/4 cup oil. Mixture will be
  slightly crumbly. In a small bowl, slowly whisk warm water into
  beaten egg; add to flour mixture, mixing well. Beat in remaining
  oil until smooth. Transfer to a greased bowl, turning once to
  grease the top. Cover and let rest in a warm place about
  30 minutes.
  
  Set oven @ 350°F/175°C.
  
  Spread bread crumbs into an ungreased 15x10x1" baking pan. Bake 10
  to 15 minutes or until golden brown, stirring occasionally. Cool
  completely.
  
  Tape a 30x15" sheet of parchment onto a work surface; dust lightly
  with flour. Divide dough in half; place 1 portion on parchment and
  roll to a very thin 24x15" rectangle. Keep remaining dough covered.
  Remove tape from parchment.
  
  Sprinkle 3/4 cup bread crumbs over rectangle to within 1" of edges.
  Starting 3" from a short side, sprinkle 3 cups apples and 1/4 cup
  raisins over a 3"-wide section of dough. Mix sugar and cinnamon;
  sprinkle half of the mixture over fruit. Drizzle with half of the
  melted butter.
  
  Roll up jelly-roll style, starting at fruit-covered end and lifting
  with parchment; fold in sides of dough as you roll to contain
  filling. Using parchment, transfer strudel to a 15x10x1" baking
  pan; trim parchment to fit pan.
  
  Bake on lowest oven rack 45 to 55 minutes or until golden brown,
  brushing top with sour cream 2 times while baking. Repeat with
  remaining ingredients.
  
  Using parchment, transfer to a wire rack to cool. Serve warm or at
  room temperature.
  
  Recipe by Darlene Brenden, Salem, Oregon
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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