Apple Strudel With Almonds And Raisins
|Egg||1 , slightly beaten|
|Cooking oil||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs), unsifted|
|Warm water||1 Tablespoon|
|Melted butter/Margarine||1 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Apples||8 , peeled and sliced|
|Sugar||1 Cup (16 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Tablespoon|
Mix egg, salt, 2 tablespoons oil, and the flour.
Add warm water and mix to form a soft dough.
Knead on lightly floured board for 10 to 15 minutes, or until dough is very smooth and very elastic.
Brush top with more oil and cover with a warm bowl.
Let stand for 30 minutes.
Meantime prepare ingredients for filling.
Soak raisins in water.
Peel and core apples and slice thin; sprinkle with 1/2 cup of the sugar.
Brown crumbs in butter; later combine with raisins and liquid, almonds, cinnamon, and remaining sugar.
When strudel dough is ready, roll out as thin as possible on a large lightly floured cloth about 36 inches square.
Melt 1/2 cup butter and brush entire top of dough.
With palms up, slip hands underneath dough and stretch it carefully to paper thinness, working from the center out.
If edges remain thick, cut them off.
Dough should almost cover the cloth.
Brush again with more melted butter to keep pliable.
Pile apples in a row about 2 inches from one end of dough.
Spread raisin mixture over remaining dough.
Lift edges of cloth nearest the apples; continue to roll dough over and over with help of cloth.
Put roll on ungreased cookie sheet.
Make into U shape if roll is too long for sheet.
Bake in preheated hot oven (400°F.) for 30 minutes.
During baking, brush 2 or 3 times with melted butter.
About 5 minutes before strudel is done, sprinkle thickly with sugar.