|Egg noodle pasta dough||1⁄3|
|Apple filling||1 Cup (16 tbs)|
|Butter||1 Tablespoon, melted|
|Milk||2 Cup (32 tbs)|
|Powdered sugar||1 Tablespoon (For Garnish)|
|Sliced peeled apples||3 Cup (48 tbs) (Peeled)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
Preheat oven to 400Â°F (205Â°C).
Butter a 13" x 9" baking dish.
If using a pasta machine, divide dough into 3 balls and roll out immediately.
Roll each ball of dough into 3 paper thin strips, 18" x 6".
Overlap the strips lengthwise to make an 18 inch square.
If rolling out by hand, place dough in a plastic bag and let rest 30 minutes, then on a lightly floured board, roll out dough to an 18 inch square.
Spread dough with Apple Filling, leaving a 1/2 inch strip uncovered on one edge.
Roll up jelly-roll fashion toward uncovered edge.
Pinch with fingers along edge to seal.
Place in prepared baking dish seam-side down, curving slightly to fit in dish.
Brush top with melted butter.
Pour hot milk over strudel.
Bake until golden in preheated oven, 20 minutes.
Cut into six 3 inch sections.
Place each section of strudel into a dessert dish.
Spoon hot milk over the strudel.
Sprinkle with powdered sugar.
Makes 6 servings.