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DOUGH:
2 1/2 to 3 c all purpose flour( you may need more or less flour, till stiff but not sticky)
6 large eggs
1/2 tsp salt
CREAM MIXTURE:
3/4 c whole milk
1 c dairy sour cream
TOPPING:
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


1 Dough: 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. 2 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). 3 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. 4 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.Just a Pinch Recipe

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