Title: Apfelstrudel
 Categories: Dessert
      Yield: 8 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      9 oz Sifted flour
      3 tb Oil
      1 ds Salt
    1/4 pt Lukewarm water
      2    Eggs; beaten

MMMMM--------------------------FILLING-------------------------------
  4 1/2 lb Sour apples
    1/2 pt Sour cream
      2 oz Chopped chestnuts
      3    -(up to)
      5 oz Sugar
      2 oz Raisins
      2 oz Butter
      1 c  Milk
 
  Sift flour into bowl & make well in center. Stir in remaining dough
  ingredients & mix well. Cover with inverted bowl & allow to rest 30
  minutes. Cover table with clean cloth, allowing it to hang down &
  sprinkle top with 1/2 cup flour, most of it in center of cloth. Place
  dough in center & roll into 10-inch circle, making sure dough is very
  thin. Wash, quarter, core & pare apples. Cut in 1/8-inch slices.
  Combine with sugar, nuts & raisins. Slowly add sour cream. Place
  filling on dough & drizzle with melted butter. Fold edges of dough &
  roll up. Brush top & sides with melted butter. Bake on greased baking
  dish at 350 for 45-50 minutes or until golden brown. Baste & brush
  with butter during baking. Pour boiling milk over strudel & bake
  until milk disappears.
  
  FRAU ECKHARDT (HELGA) SANDER
  
  From the , Fort Bliss Officers Wives
  Club, Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,