Los strudels de W. 7/12/91

Después de leer el cuento de los strudels, una amiga me preguntó si era de verdad, si la receta existía. Pues si, el cuento fue cierto y ahí les va la receta:

Apfelstrudel

For 2 strudels.

Pastry:
2 leveled cups sifted flour
2 level tablespoons sugar
1/8 teaspoon salt
2 eggs
3 tablespoon iced water
1/8 lb butter

Filling:
3 lb juicy apples
1 cup sugar
1 cup raisins
½ level Tablespoon cinnamon
1 teaspoon rhum

Decoration:
1egg yolk
1 teaspoon sugar
½ cup slivered almonds

Note: Measurements and precision are extremely important!

• Sift the four, add sugar and salt, add the water, one spoon at the time, knead.

• Knead the dough for 5 to 10 minutes. It should be very stiff. Set into a ball and set
aside, covered, for ½ hour.

• Peel and core the apples, cut into 1/16th inches slices, lengthwise.

• Take ½ of the dough and roll out as thin as possible into a rectangle.

• Pick up the sheet of dough. Make fists of both hands, drape the dough over your hands and pull hands outside.

• Continue stretching until the sheet is very thin. The sheet must be 18”x14”.

• Lay the sheet on a floured pastry plate. Melt the butter and paint the sheet with ½ the butter.

• Take the ½ apple slices, mix with ½ cup of sugar, ½ cup of raisins, ¼ leveled tablespoon cinnamon and 1 or 2 teaspoons of rhum. Spread on the dough. Roll tightly to form a long roll. Press the ends to seal.

• Repeat for the 2nd strudel. Butter oven tray. Preheat oven at 475 degrees. Beat the egg yolk and paint the 2 strudels. Sprinkle a teaspoonful of sugar over and ¼ cup of slivered almonds.

• Bake 10 minutes at 475, 20 minutes at 400, 15 minutes at 300.

• Remove from the oven, pour the juice over the strudel.

• Enjoy hot or cold.