VIENNA APPLE STRUDEL|
For the Pastry:
3 sticks margarine
3 c. flour
For the Filling:
3 lb. apples
1 c. sugar
1 c. raisins
1/2 level Tbsp. cinnamon
Mix 2 sticks margarine and 1 cup flour. Mix well and
chill. Mix 2 cups flour, 1 stick margarine and 2 eggs. Place
on board. Pick up and throw forcefully down on board repeated-
ly until it no longer sticks to hands or board. This step
requires a cool temperature. Place on board and roll out. Put
loaf of dough that has been chilling in middle of it and fold
ends over so that loaf is completely covered. Roll out again.
Repeat folding over and rolling out six times as for Danish
pastry. Form into a loaf and chill.
Prepare apple filling by mixing all ingredients together
well. Cut pastry in half and roll into thin and transparent
rectangle. Spread half of filling on and roll together tight-
ly, pinching ends of dough. Place in a 13 x 9-inch ungreased
cake pan. Repeat with other half. Beat one egg and brush on
top of strudel. Bake at 400 degrees about 45 minutes.
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