Betty Dolezal performed this Apple Strudel making demonstration in August 2015.

Apple Strudel Recipe:

Dough:
1/2 cup milk
1/2 stick margarine or butter
2 cups flour
2 T sugar
1/2 tsp salt
1 egg

Filling:
1 package graham crackers or vanilla wafers - ground
10 to 13 apples sliced thin
3/4 cup flour
1 1/2 cups sugar
Cinnamon to sprinkle (to taste)
1/2 stick melted margarine or butter

Optional additional filling: raisins, nuts, coconut

Making the dough:

Preheat oven to 150 degrees.

Mix dry ingredients together in a bowl. Make a well in the dry ingredients, and put a whole egg into the well.

Heat milk and margarine until the margarine is melted.

Add the heated (not hot) mixture slowly into the well while stirring so that you beat the egg into the flour mixture but doesn't cook it.

Work the dough into a ball and knead well until smooth; kneading allows the dough to stretch.

Place the dough into a plastic bag wrapped in a towel and place on a sheet in the preheated oven, immediately turning the oven off. Let the dough warm in the oven for 45 minutes until it is warm, not hot.

Making the strudel:

Preheat oven to 350 degrees.

Working on a large flat surface area, lay a large tea towel or sheet (at least 2' x 3' - a little larger would be better) and sprinkle with flour. Roll the dough into a rectangular shape, then carefully stretch the dough thin to approximately 2' x 3'.

Layer the filling components (apples, ground graham crackers or vanilla wafers, sugar, flour, cinnamon, melted butter, optional filling) to within 1 inch of the edges of the dough.

Roll like a jelly roll, by pulling the top of the towel toward you while the strudel rolls up underneath it.

Enclose the edges of the finished strudel by pinching and sealing with milk, water or egg yolk.

Roll the finished strudel (seam side down) onto a greased baking sheet or parchment paper on the baking sheet. Sprinkle with sugar.

Bake for 1 hour. Cut and serve

Optionally, you can freeze the raw strudel, and pull out when needed; if baking from the freezer, place the frozen strudel on a baking sheet (do not thaw) and bake for 1 hour at 350 degrees, and an additional ½ hour at 325 degrees.

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