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Apple Strudel

Apple Strudel — a community recipe on Potlikkr.

Ingredients

• 2.0 cup Flour
• 0.5 tsp Salt
• 1.0 Egg
• 2.0 tbsp Cooking Oil

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Method (preview)

1. 1

   Sift eh flour with salt into a large bowl; make a well in the center & put in the egg & cooking oil. Stir while adding the water gradually to make a soft, rather sticky dough. Work the dough in the bowl until it comes away from the sides; turn out & knead for about 15 minutes with little or no additional flour. Frequently slap the dough down hand on the board and work it until it is elastic & silky smooth. It must not stick to the hands or board. Form into a ball, set on a clean towel & let rest for 1 hour in a warm spot, covered with a bowl which has been warmed in hot water.

2. 2

   Warm your rolling pin. While the dough is resting, cover the work surface with a cloth and rub in about 1-2 TBSPN flour, brushing off any excess. Then place the ball of dough in the enter of the cloth & roll with the warm rolling pin into a sheet 1/8" thick. Lift and turn to prevent sticking to the cloth. Take off your rings. Now stetch the dough, using your floured hands, palm side down under the dough. Work carefully, stretching from the center toward the outside. Don't raise your knuckles too high, make a fist and lift from the wrists only. Work gently or you'll puncture the dough. Stretch as thin as possible, moving around the table, unless you can get someone to help you. Austrian cooks say the dough should be "as thin as paper"; the more dramatic Hungarians say "thin enough to read through!". In any case, very thin. It should cover the table & hang slightly over the sides of an oval or rectangle about 36" to 40" long and 30" wide. Trim off the edges, which will be a little thick. If you have made a hole, moisten the area around it with a little water and patch with a thin piece of dough from the trimmings. let the dough rest and dry to 15 minutes while you peel, core & slice the apples.