Apple Strudel (Apfelstrudel)

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Title: Apple Strudel (Apfelstrudel)
Categories: Penndutch, Breads, Fruits
Yield: 1 servings

2 1/2 c Flour
1 ts Salt
2 tb Shortening
2 Egg, slightly beaten
1/2 c Water, warm
5 c Apple, sliced
1 c Brown sugar
1/2 c Raisins
1/2 c Nuts, chopped
3 tb Butter, melted
1/2 ts Cinnamon
1 Lemon, grated rind of

Sift the flour and salt together. Cut in the 2 Tbsp shortening and
add the eggs and water. Knead well, then throw or beat dough against
board until it blisters. Stand it in a warm place under a cloth for
20 minutes. Cover the kitchen table with a small white cloth and
flour it. Put dough on it. Pull out with hands very carefully to
thickness of tissue paper. Spread with mixture made of the sliced
apples, melted butter, raisins, nuts, brown sugar, cinnamon and
grated lemon rind. Fold in outer edges and roll about 4 inches wide.
Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to
bake about 20 minutes. Let cool. Cut in slices about 2 inches wide.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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