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   German Apple Strudel with traditional strudel dough   
      
   This German apple strudel is made with the traditional strudel   
   dough. Most apple strudel recipes use a variation of this dough.   
   It is a mixture of flour, oil, and water, no sugar. In contrast   
   to yeast strudel dough , this one is very thin and crispy.   
   The recipe for the traditional German Apple Strudel requires   
   some practice. I recommend trying it once before you decide to   
   serve it to your guests.   
      
   The key to making a successful German strudel is the stretching   
   of the dough. It should be very thin, yet it should not break,   
   since then the steam will evaporate and it will not be moist.   
      
   If you are planning on serving the German apple strudel next   
   day, leave on parchment paper and cover loosely with a clean   
   kitchen towel. You can simplify this cake dramatically if you   
   buy ready-made dough. Reheat it in the oven, not in the   
   microwave since it makes it gooey.   
      
   There are many apple strudel recipes out there. I got this one   
   from a German friend of mine whose husband made this cake. He   
   got it from his grandma. What I like about this cake is that you   
   can add to the apples whatever you like. Nuts, dried   
   cranberries, raisins - anything goes.   
      
   For this cake you need to chop apples into small pieces. I   
   recommend using a gadget called the “Alligator.” You can find in   
   on amazon.com under the name of “Progressive International Fruit   
   and Vegetable Chopper.” I use this all the time in my everyday   
   kitchen work. So far my mom, sister and aunt baked this and are   
   all extremely happy with it.   
      
   http://www.homemade-cake-recipe.com/german-apple-strudel.html   
      
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