(German: Apfelstrudel; Czech: Štrůdl)
Thin Crisp Elastic Shell - Butter Rich Apple Strudel
2 cups flour
3/4 cup warm water, add more if needed a teaspoon at a time
1/2 teaspoon salt￼
6 tablespoons melted butter
1 beaten egg
Sift the flour and salt into a bowl; add beaten egg and gradually add warm water mixing with hands. After all water is used, add melted butter. Knead dough in the bowl for 20 minutes or until dough is smooth, bubbly and elastic and no longer sticks to bowl or fingers. Place dough in the center of a floured cloth on a large table; place the bowl over the top and let rest for 20 to 30 minutes. While dough is resting prepare the filling.
Apple Strudel Filling
1 cup sugar
6 tart cooking apples cubed small
½ cup fine bread crumbs
Reserve 6 tablespoons melted butter to be sprinkled over filling.
Optional: 1/2 cup raisins
Combine all the ingredients except butter.
Apple Strudel Dough is now ready to stretch.
Take rolling pin and roll-out the dough, brush generously with some melted butter and begin stretching with hands very gently pulling and stretching until paper thin to almost a square about 24 x 20 inches.
Let dry for about 5 minutes. Spread with apple strudel mixture and 6 tablespoons melted butter as evenly as possible. Sprinkle with *optional cinnamon candies or chopped walnuts or golden raisins.
Roll-up the end nearest you once or twice then
lift up the end of tablecloth and let the strudel gently roll into a huge jelly roll. Cut in desired lengths to fit onto a non-stick baking sheet pan. Tuck in ends. Gently place into the greased pan. Bake for ½ hour in a 350-F oven or more until light golden brown and crisp. Sprinkle with powdered sugar when cool.