| Amish Apple Strudel |
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2-1/2 Cups Flour 1 Teaspoon Salt 2 Tablespoons Shortening 2 Eggs, Slightly Beaten 1/2 Cup Warm Water 5 Cups Sliced Apples 1 Cup Brown Sugar 1/2 Cup Raisins 1/2 Cup Chopped Nuts 3 Tablespoons Butter, Melted 1/2 Teaspoon Cinnamon Grated Rind Of 1 Lemon |
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Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450øF for 10 minutes, reduce heat to 400øF and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. |
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Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
