Apple Strudel

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From the kitchen of Kay Putano


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.


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.


2 c bread crumbs

5 Tbsp butter

Spread over filling.

Fold the dough over one side, hold up 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.


  • This apple strudel recipe is from the German Club. It was printed in the newspaper in 1964.