Recipe - Apfelstrudel

DOUGH
9 ounce Sifted flour
3 tablespoon Oil
1 ds Salt
One fourth pt Lukewarm water
2 Eggs; beaten

FILLING
4 One half pound Sour apples
One half pt Sour cream
2 ounce Chopped chestnuts
3 (up to)
5 ounce Sugar
2 ounce Raisins
2 ounce Butter
1 cup Milk

Sift flour into bowl & make well in center. Stir in remaining dough
ingredients & mix well. Cover with inverted bowl & allow to rest 30
minutes. Cover table with clean cloth, allowing it to hang down & sprinkle
top with One half cup flour, most of it in center of cloth. Place dough in
center & roll into 10inch circle, making sure dough is very thin. Wash,
quarter, core & pare apples. Cut in 1/8inch slices. Combine with sugar,
nuts & raisins. Slowly add sour cream. Place filling on dough & drizzle
with melted butter. Fold edges of dough & roll up. Brush top & sides with
melted butter. Bake on greased baking dish at 350 for 4550 minutes or
until golden brown. Baste & brush with butter during baking. Pour boiling
milk over strudel & bake until milk disappears.

FRAU ECKHARDT (HELGA) SANDER

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.