Real German Apple Strudel
|Categories:||Fruit Desserts, For Kids, Healthy|
|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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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.Peel apples. Butter 3- 9x13-inch cake pans any 3 pan as long as they have sides will do.( these strudel can be frozen unbaked or baked for 3 months).Mix the sour cream and milk together in a medium bowl until gravy thin.
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.Combine remaining apple ingredients, except butter and mix well.
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.