From the kitchen of Kay Putano. This apple strudel
recipe is from the Germania Maennerchor of
Binghamton, NY. It was printed in the Sunday Press in
1964.
Warm:
2 Tbsp butter
1/3 c water or milk

Combine with a pastry blender:
1 1/2 c flour
1/4 tsp salt
1 egg
Add warmed butter & water mixture.

Knead the dough on a board until it is elastic & no
longer sticks to the board.
Place the dough on a floured board & cover with a
warmed bowl for 30 minutes.

Place dough in the middle of a large table covered
with a floured cloth. Gently pull and stretch the
dough, placing both hands under it until it is as thin
as paper.

Filling:
4 lbs tart apples, finely chopped
1 1/2 tsp cinnamon
1/4 lb blanched slivered almonds
1 c sugar
1 1/2 c raisins (optional)

Carefully spread filling over dough.

Mix & lightly brown:
2 c bread crumbs
5 Tbsp butter
Spread over filling.

Fold the dough over one side, hold p the tablecloth
& let the strudel roll into a huge roll onto a greased
sheet. Form into a crescent shape.

Bake @ 400, 30 minutes.
Reduce heat to 350.
Bake until crisp and brown.
Serve warm or cold.
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