MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Apple Strudel
 Categories: Pastry, Desserts, Fruits, Dairy
      Yield: 2 strudels
 
      3 c  A-P flour
    1/2 c  Oil; divided
    3/4 c  Warm water (120°F)
      1 lg Egg; room temp, lightly
           - beaten

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Fresh bread crumbs
      6 c  Chopped peeled apples
    1/2 c  Raisins
      1 c  Sugar
  1 1/2 ts Ground cinnamon
    1/3 c  Butter; melted
      3 tb Sour cream
 
  Place flour in a mixer bowl; beat in 1/4 cup oil
  (mixture will be slightly crumbly). In a small bowl,
  slowly whisk warm water into beaten egg; add to flour
  mixture, mixing well. Beat in remaining oil until
  smooth. Transfer to a greased bowl, turning once to
  grease the top. Cover and let rest in a warm place about
  30 minutes.
  
  Set oven @ 350°F/175°C.
  
  Spread bread crumbs into an ungreased 15x10x1-in. baking
  pan. Bake 10-15 minutes or until golden brown, stirring
  occasionally. Cool completely.
  
  Tape a 30x15" sheet of parchment onto a work surface;
  dust lightly with flour. Divide dough in half; place 1
  portion on parchment and roll to a very thin 24x15-in.
  rectangle. (Keep remaining dough covered.) Remove tape
  from parchment.
  
  Sprinkle 3/4 cup bread crumbs over rectangle to within 1
  in. of edges. Starting 3 in. from a short side, sprinkle
  3 cups apples and 1/4 cup raisins over a 3-in.-wide
  section of dough. Mix sugar and cinnamon; sprinkle half
  of the mixture over fruit. Drizzle with half of the
  melted butter.
  
  Roll up jelly-roll style, starting at fruit-covered end
  and lifting with parchment; fold in sides of dough as
  you roll to contain filling. Using parchment, transfer
  strudel to a 15x10x1-in. baking pan; trim parchment to
  fit pan.
  
  Bake on lowest oven rack 45-55 minutes or until golden
  brown, brushing top with sour cream 2 times while
  baking. Repeat with remaining ingredients.
  
  Using parchment, transfer to a wire rack to cool. Serve
  warm or at room temperature.
  
  Recipe by Darlene Brenden, Salem, Oregon
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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