Munich Apple Strudel

In contrast to the famous Vienna style, its Munich relative is a juicy affair and is prepared in a baking pan. My husband is from Munich and loves this yummy treat, it's from a cookbook purchased in Bavaria that converts the measurements to English units, "Bavarian Cooking" assembled by Olli Leeb. In the future I may try it with nuts added, I think it's very flexible. recipe. The book also mentions splitting it into two smaller Strudel and freezing 1, or doubling the recipe and making and freezing several.

• Ready In: 1 hr 45 mins
• Serves: 6-8
• Yields: 1 large strudel

Ingredients

• Strudel Dough

• 1 1⁄2 cups flour
• 2  eggs
• 1  pinch salt
• 2  tablespoons  oil
• 1⁄2 cup water

• Strudel Filling

• 3 -4  tart apples, sliced very thin with a vegetable slicer
• 1  lemon, juice of
• 5  ounces raisins, soaked in rum
• 5  tablespoons rum
• 4  tablespoons butter, melted
• 1  cup sour cream
• 1⁄2 cup sugar
•  cinnamon
•  nutmeg
• 1  cup milk
• 1  cup heavy cream
•  confectioners' sugar

Directions

1. Strudel Dough.
2. Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
3. Let it rest for 1/2 hour covered with a warm saucepan.
4. Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
5. Apple Strudel.
6. Prepare Strudel Dough & have rolled out very thin on floured cloth.
7. Soak your raisins in the rum.
8. Preheat oven to 470*.
9. Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
10. Brush the pulled-out strudel dough with the warm melted butter.
11. Dab the sour cream out and spread in a smooth layer over butter.
12. Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
13. Sprinkle with rum soaked raisins (discard excess rum).
14. Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
15. Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
16. Slide the strudel into a well-buttered baking dish.
17. Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
18. Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
19. Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.