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   German Apple Strudel   
      
   For the strudel dough:   
   •	250 g flour (2 cups)   
   •	3 tablespoons of oil   
   •	125 ml water   
   •	Pinch of salt   
   •	Melted butter for brushing dough (almost a whole stick or 1/2   
   cup)   
   •	Powdered sugar for decoration   
   Apple filling:   
   •	½ cup of raisins or chopped almonds   
   •	4 Tablespoons of rum or orange juice   
   •	6 medium size baking apples (Granny Smith or Gala)   
   •	¾ cup of sugar (150 g)   
   •	1-2 teaspoon of lemon zest (use bio lemons)   
   •	4 Tablespoons of lemon juice (juice from 1 lemon)   
   •	¼ teaspoon cinnamon   
      
   Prepare the apple filling:   
   •	Soak the raisins in the rum or orange juice. If you don’t like   
   raisins in your cakes, then you can skip this step.   
   •	Peel, core and chop the apples into small pieces. Add sugar,   
   lemon juice, lemon zest, raisins or almonds, cinnamon and mix   
   well. If you like you can use less zest. I usually add only a   
   little.   
      
   Prepare the strudel dough:   
   •	Knead the flour with oil; add SLOWLY water and pinch of salt   
   to smooth dough. DO NOT add all the water at once. The dough   
   cannot be sticky. It should be elastic but not stick to your   
   hands. If in doubt, stick your finger in the dough and if you   
   can easily take it out more or less clean, then the dough has   
   the correct consistency. I recommend using the hook attachment   
   on most mixers, but you could as well use your hands. If the   
   dough is too sticky, add flour 1 teaspoon at a time.   
   •	Form the dough into 2 balls, smear with oil, cover with   
   plastic foil and let it sit for 1/2 hour at room temperature.   
      
   Roll out the strudel dough:   
   •	Roll out one of the dough balls on a floured board or   
   parchment paper to about 7 inches by 10 inches. Use plenty of   
   flour and make sure that the dough does not stick to the   
   underground.   
   •	Flour a clean towel (again use plenty of flour so that the   
   dough does not stick), place it over the dough, grab towel and   
   dough and parchment paper or a board and flip over.   
   •	If needed, straighten the towel or dough.   
   •	Gently stretch the dough thinner on all sides using your   
   hands, similar to like you would be making a pizza. Stretch it   
   until it starts to look transparent in spots. The trick is to   
   not over stretch since the dough can break while flipping onto   
   the baking paper. You will end up with thick edges, but don’t   
   worry, you’ll cut them later.   
   •	Brush the stretched dough with melted butter.   
   •	Repeat the process for the second ball.   
      
      
      
   Preheat the oven to 400°F   
      
   Prepare the German apple strudel:   
   •	Drain the apple and sugar mixture from the juice and divide   
   into two portions.   
   •	Spread one apple portion in the middle of the dough.   
   •	Cut off any thick edges of dough.   
   •	Using the towel, fold one side of the dough over the filling.   
   •	Brush exposed dough with melted butter.   
   •	Fold other side of dough over the filling to form a roll.   
   •	Fold in ends of dough like an envelope.   
   •	Brush the whole cake with melted butter.   
   •	Line a baking sheet with parchment paper and roll the strudel   
   onto it so that the seam-side is down.   
   •	Brush the top of the cake with melted butter.   
   •	Repeat the process with the second dough.   
      
   Bake at 400°F for 20 minutes and then at 350°F for 40-60 minutes   
   longer.   
      
   If you like, after 20 minutes of baking, you can brush the   
   strudel with sugar dissolved in milk. It will give a nice   
   crunchy note to the cake.   
      
   Remove the German Apple Strudel from oven and immediately brush   
   top with melted butter and sprinkle with powdered sugar. Cut   
   into 2 inch wide slices with a bread knife and serve with   
   whipped cream or vanilla sauce.   
      
   --- SoupGate-DOS v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)