Recipe: Apple Strudel (Apfelstrudel) – Pennsylvania Dutch

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

We are apple lovers! Apple cakes, pies, cookies, strudel, dumplings, cobblers – you name it – we enjoy them very much.


Apple Strudel (Apfelstrudel) – Pennsylvania Dutch

2 1/2 cups flour
1 teaspoon salt
2 tablespoons shortening
2 eggs, slightly beaten
1/2 cup warm water
5 cups apples, peeled, cored and sliced
1 cup brown sugar, firmly packed**
1/2 cup raisins
1/2 cups nuts, chopped (we like walnuts for this)
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Zest from one lemon

Sift flour and salt together in large bowl; cut in shortening; add eggs and water; mix well. Turn out onto floured surface and knead. Beat dough against board or surface until it blisters.

Cover and let dough rest for 20 in warm spot.

Preheat oven to 400* F.

Meanwhile combine remaining ingredients in bowl.

Cover work area with a clean white lintless cloth and flour it (I use lintless flour sack towels). Transfer dough to cloth and stretch very carefully to a thin thickness.

Spread with apple mixture.

Fold in outer edges and roll about 4-inches wide. Bake in 450* F. oven for 10 minutes – REDUCE HEAT TO 375* F. and continue to bake another 25 – 30 minutes or until done.
Cool on wire rack. Slice to serve.

If desired, when cool drizzle with an simple icing of sifted confectioners’ sugar** and water.

NOTE: I sometimes bake for someone that is cinnamon-sensitive and I have left out the cinnamon and this was still good!


**You can easily make your own when in a pinch or to save money!

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