Mennonite Apple strudel
Mennonite Apple Strudel
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons shortening
2 eggs, slightly beaten
1/2 cup warm water
5 cups sliced apples
1 cup brown sugar, firmly packed
1/2 cup seedless raisins
1/2 cup chopped nuts
5 tablespoons melted butter
1/2 teaspoon cinnamon
Grated rind of 1 lemon
Sift the flour and salt together.
Cut in the shortening and add
the eggs and water.
Knead well, then throw or beat the dough
against a board until it blisters.
Stand the dough in a warm place
under a cloth for 20 minutes.
Cover the kitchen table with a small white cloth and flour it.
Put the dough on it and pull it out with your hands very carefully
to the thickness of tissue paper.
Spread with a mixture of the
fruits, sugar, melted butter, cinnamon and lemon rind.
Fold in the
outer edges of the dough and roll like a jellyroll - about 4 inches
wide.
Bake in a very hot oven (450 degrees F) for 10 minutes,
reduce the oven temperature to 400 degrees F and bake about 20
minutes longer.
Let cool.
Cut into slices about 2 inches wide.
It
should be flaky and moist.