Real German Apple Strudel
|Serves:||this recipe makes 3 strudel in 3- 9x13- inch pans|
|2 1/2 to 3 c||all purpose flour( you may need more or less flour, till stiff but not sticky)|
|3/4 c||whole milk|
|1 c||dairy sour cream|
|3 lb||about granny smith apples, cored and sliced thin, divided ( about7 to 9 apples)|
|1 c||raisins, divided|
|1 c||sugar, divided|
|1/4 c||ground cinnamon, more or less to taste|
|3 Tbsp||butter, melted, divided|
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This recipe was brought over from
Germany by my Great Aunt Martha Mueller. Hope you enjoy this recipe as much as my family does.
Great topped with ice cream, whipped cream or milk like my Uncle did.
Mix flour,salt and eggs to soft consistency. Knead dough about 15 minutes( I used dough hook and mixer).Divide dough into 3 equal parts. Let set for about 1 hour covered.
Lay out a clean dish towel( or wax paper is what I use).Roll or stretch out 1 piece of the dough very, very thin as possible.
Using a pastry brush spread 1/3 of the cream mixture on the dough.
Using 1/3 of the apple mixture spread on one side of the dough the long side. Drizzle on some melted butter.
Roll up like a jelly roll. Tuck in ends. Place in one of the prepared pans. Brush top with cream mixture,so top does not get crusty. Cut a few slits over top. Set aside.
Repeat directions with the remaining doughs.
Bake in 400^ oven for 10 minutes then reduce heat to 350^ and bake for about 45 minutes more.
REMEMBER THIS MAKE 3 STRUDEL SO YOU CAN FREEZE SOME FOR THE HOLIDAYS.- UP TO 3 MONTHS.