Basic Strudel Dough

Ingredients

3 cups flour

1/2 tsp. salt

1/2 cup butter or margarine

1 beaten egg

2/3 cup warm water

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2/3 cup sugar

2 tsp. cinnamon

6 apples thinly sliced

1/2 cup raisins

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2 T. butter

1 1/2 cups bread crumbs

1 1/2 cups walnuts

1 1/2 cups raisins

3/4 cup apricot jam, sieved

3/4 cup candied orange peel

3/4 cup sugar

Directions

Stir together flour and salt. Cut in butter till crumbly. Mix beaten egg and water; add to flour mixture. Stir well. Knead 5 times. Divide dough in half and let rest for 1 hour. Cover table with a large (3 foot square) floured sheet. Roll out half the dough to a 15 inch square. Brush with 2 T. melted butter. Cover for 10 minutes. Starting from middle of dough, work underneath dough with back of hands to gently stretch dough almost paper thin to about 30 inch square. Trim edges of dough. Brush dough again with butter. Begin 4 inches from sides and spoon filling in a band 4 inches wide. Using sheet, gently lift and fold dough over filling. Roll up this way and seal ends. Place on a lightly greased cookie sheet to form a crescent. Repeat with other half of dough.

For apple strudel: Combine sugar and cinnamon: add apples and raisins, toss to mix. Use half of filling for each strudel.

For walnut-raisin filling: Melt butter. Add bread crumbs and cook until crumbs are golden brown. Remove from heat. Stir in remaining ingredients. Use half the filling for each strudel.

Notes

Apple strudel is almost a forgotten recipe in cook books, so I want to pass it on to you.