Melania's Easy Apple Strudel Recipe
Easy apple Strudel? Really? YES! Here's an easy recipe for an Austrian version that's slightly cake-like and different than the 'flaky-type'
strudels, but is so wonderfully yummy! Make enough dough for three strudels, then make one apple strudel right away and save the rest of the dough for another time.
Makes 1 strudel + 2 extra dough
Dough for 3 strudels:
- ½ pound lard
- 3 cups flour, all-purpose
- 2 teaspoons salt
- 2 large eggs, beaten
- ¾ cup ginger ale
Filling for one strudel:
- 3 apples, peeled and diced
- small handful of raisins
- 2 tablespoons granulated sugar
- Preheat oven to 350°F.
- Cut the lard into the flour to which the salt has been added.
- Add beaten eggs and ginger ale.
- Gather together and knead slightly.
- Make into a ball. Divide into three portions. Wrap two portions and refrigerate.
- Roll out one portion as thinly as possible.
- Spread the apples in a row lengthwise on the dough, keeping about 2
inches from the long edge and 1 inch from the ends. Sprinkle the raisins and sugar over the apples and dust with cinnamon. Fold over the 1-inch
edges and then the 2-inch edge and roll as for a strudel.
- Place, seam side down on a parchment paper lined cookie sheet.
- Bake at 350°F for approximately 30 minutes.
- Let cool before sprinkling with powdered sugar and serving.
- Wrap the refrigerated dough securely and keep refrigerated for a day or two. Or,
freeze for longer term storage.
- Or give this puff pastry apple strudel a try as well and see which is your favorite.
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