Prep 40 mins
Cook 45 mins
Old, old recipe from Cook's Catalog, St. Michael's Byzantine Church, Western PA. If you like strudel, you'll like this recipe. It tastes much like a real strudel but is much less work. Best the first day as it gets a little damp from the apples the next day. Still good though! But don't worry; it'll be long gone by then. Some people sub cherry pie filling for the apples, but I think it's too wet. This church cookbook has some winners in it! I'v used it so much I have to use a rubber band to keep it together. The cookbook has an alternate filling for this strudel using angel food cake mix, nuts and maraschino cherries!? I've never tried it. Maybe I need to do that!
- 2 cups flour
- 1⁄2 lb margarine
- 3 egg yolks (or 2 whole eggs)
- 2 tablespoons vinegar
- 1⁄4 cup water
- 1 tablespoon flour
- 3 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 3 apples, peeled and diced
- confectioners' sugar (optional) or confectioner's sugar glaze
- Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours)
- Divide dough into 3 parts and work with one at a time. Roll out very thin on floured cloth to fit 10 x 15 cookie sheet. (All three will fit on one sheet.).
- Sprinkle each with 1 Tblsp flour, 3 tblsp sugar and 1/2 teaspoons cinnamon.
- For each strudel, arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand.
- Place all three on ungreased sheet and bake at 375 for 45 minutes.
- Optional: sprinkle with confectioner's sugar when cool. Or drizzle with a simple confectioner's sugar glaze.