Apple And Walnuts Strudel
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Eggs||2 , beaten|
|Cooking oil||3 Tablespoon (Salad Oil)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Ground walnuts||1 1⁄2 Cup (24 tbs)|
|Coarsely grated peeled apples||5 Cup (80 tbs)|
|Lemons||2 , rinds grated|
|Seedless raisins||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Melted butter||1 Tablespoon|
|Icing sugar||1 Tablespoon|
Sift flour and salt into a large bowl.
Make a well in the centre and pour in eggs and oil.
Add water gradually, stirring constantly with a fork.
Dough will be fairly soft and sticky.
Continue mixing with fork until dough becomes firmer and leaves the sides of the bowl.
Knead the dough in the bowl for 10 to 15 minutes or until it is very smooth and elastic.
Pick it up and slap it down into the bowl or on a board often.
Shape into a ball, put back into bowl and cover with a towel which has been wrung out in hot water.
Set in a warm place and let it rest 1 hour.
Cover a table at least 36 x 30 inches (if you don't have a kitchen table a card table will do) with a clean smooth cloth.
The table must be away from the wall so you can move all around it.
Sprinkle the cloth lightly with flour and rub it in very well.
Brush off all excess.
Warm rolling pin in warming oven or oven turned to lowest temperature.
Put dough in centre of cloth and start rolling, turning and lifting often so it doesn't stick.
Roll it as thin as possible, about 1/8 inch.
Flour backs of hands lightly.
Slip hands under dough (palms down and fingers turned under).
Lift and stretch dough with backs of hands, working from centre and stretching toward the outside.
Work carefully keeping knuckles down so they do not puncture the dough.
Move around the table as the dough stretches so each part is stretched as thin as possible but no part is strained too much.
Continue stretching the dough this way until it is tissue-paper thin and transparent.
Stretch until dough is hanging over the edges of the table and is a rectangle about 40 inches long and 30 to 36 inches wide.
Trim off thick edges.
Patch main part of dough with bits of these trimmings if necessary.
Brush entire surface of dough with melted butter.
Melt remaining butter in heavy skillet.
Add crumbs and heat gently, stirring, until crumbs are golden.
Standing at long side of rectangle of dough, sprinkle middle third of dough with crumbs, spreading them evenly with hand.
Sprinkle ground nuts on top of crumbs and spread evenly again.
Combine grated apples, lemon rind and raisins and sprinkle evenly over nuts.
Mix sugar and cinnamon and sprinkle over all.
Fold in edges of dough hanging down over table on long sides of rectangle.
Standing at one long side of rectangle, fold right-hand third of dough over filling.
Fold left-hand third of dough over preceding fold.
You should now have a rectangle the width of the table one way and the width of the filling the other.
Roll up like a jelly roll from one of the wide sides.
Lift on to well-greased cookie sheet and turn to shape into a "U".
Brush with melted butter.
Heat oven to 375 degrees.
Bake strudel until golden brown, about 40 minutes.
Sift icing sugar over top while hot and serve warm cut into 1 1/2-inch slices.