|
APFEL
STRUDEL
(Apple Strudel)
In Grandma Block's part of Germany, Strudel was not usually
made-at least, not in her family. She learned about it from
her German friends after she came to America. The group of
German and Austrian families would get together and have Strudel-Fests
at one of the big halls where there were cooking facilities-large
work-tables and ovens. There, the women would have a grand
time working together, and the families would enjoy the singing
and dancing as well as the Strudel.
Though
Grandma never made Strudel by herself, one of her German friends
would come over to the Block's house and help her make it-they
would chop apples together, stretch the dough together, and
roll it up and bake it together. It was much more fun with
a friend, anyway! After it was done, they would each have
a slice of the Strudel, with a cup of coffee, and consider
the whole project time well spent.
Oven:
350 degrees.
Generously butter 2 large baking sheets.
STRUDEL DOUGH
2 C. sifted all-purpose flour
1/3 teaspoon salt
1 small egg, beaten
2 teaspoons cooking oil
3/4 C. lukewarm water |
1.
Sift flour and salt into a large bowl and make a well in the
center.
2. Add the beaten egg and cooking oil and mix well. You can do this by hand or use a mixer like shown.
3. Stirring
constantly, gradually add the lukewarm water. Keep the mixture
a smooth paste and keep mixing until a soft dough is formed.
4.Turn
dough (dough will be sticky) onto a slightly floured pastry
board.
5.Hold
dough above board and hit it hard against the board about
120 times. Dough will become smooth and elastic and leave
the board easily. This goes faster than you think.
6.
Knead slightly and pat into a round. Lightly brush top of
dough with cooking oil. (Not olive oil.) Cover with inverted
bowl and allow to rest 30 minutes. Meanwhile, prepare the
following:
Click
here
to
make the filling , roll up and bake
|
