Apfelstrudel (Apple Strudel)

Ingredients

• 6 c Apples; Tart, Sliced
• 1 T Lemon Rind; Grated
• 2 t Cinnamon
• 8 oz Fillo Leaves; 1/2 Box,Thawed OR make strudel dough - recipe follows
• 1 c Bread Crumbs; Finely Crushed
• 3/4 c Raisins
• 3/4 c Sugar
• 3/4 c Almonds; Ground
• 1 3/4 c Butter;(No Margarine),Melted

Directions

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
STRUDEL DOUGH
Servings: 12
4 c Flour, (preferably bread flour)
2 t Salt
2 ea Large eggs
2-1/2 c Water
8 T Butter (unsalted), melted
1 t White vinegar or lemon juice

Sift the flour and salt onto a board or into a large bowl. Make a well in the center. Lightly beat the eggs with a fork, then beat in the water and half of the melted butter. Add the vinegar or lemon juice, if desired. Pour the egg mixture into the well in the flour. Stir until all of the flour is incorporated into the egg mixture and the dough is smooth. On a floured board, knead the dough for at LEAST 10 minutes; or until it is smooth, shiny and blistered on the surface. Brush the dough generously with melted butter, place it in a bowl, cover it with plastic wrap and let it rest for 30 minutes. Cover a large table completely with a floured cloth. Place the dough in the center of the cloth and, working in all directions, roll out the dough as thin as possible. Spread a little melted butter over the dough, and stretch it with your hands--CAREFULLY working all around the table to avoid tearing the dough--until it is very thin and almost transparent. As you stretch, brush the dough with more butter as necessary. Cut off any thick edges, then let the dough rest for about 15 minutes before using it. NOTE: The 2 lbs of dough produced by this recipe can be stretched into a sheet about 6 feet square--enough for two 3-foot strudels. Any excess dough can be restretched. With practice in stretching the dough, you may be able to make a 6-foot square out of 1 pound of dough.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Apfelstrudel (Apple Strudel)