Melania's Easy Apple Strudel ❤️

• Strudel, similar to baklava, came to Austria through Turkish and Hungarian influences
• The German word, "Strudel"  means "whirlpool" or "eddy" and describes the flaky layers of pastry surrounding the filling
• The traditional strudel dough is rolled and pulled until it is so thin that a newspaper can be read through it
• The most popular type is the apple strudel, but there are many other fillings, including sweet and savoury ones. Spinach, sauerkraut, and cabbage strudels are common as are meat ones

Melania's Easy Apple Strudel Recipe ❤️

Ingredients:

• ½ lb lard
• 3 cups flour
• 2 tsp salt
• 2 eggs beaten
• ¾ cup ginger ale
• 4 apples, peeled and diced
• small handful of raisins
• 2 tbsp granulated sugar
• cinnamon

Instructions:

• 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. Cut in half.
• Roll out one half as thinly as possible.
• Spread half the apples in a row lengthwise on the dough, keeping about 2 inches from the long edge and 1 inch from the ends. Sprinkle half the raisins over, 1 tbsp sugar, 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.
• Repeat with the remaining dough.
• Bake at 350° F for approximately 30 minutes.
• Let cool before sprinkling with powdered sugar and serving.
• Makes 2 strudels

Hints:

• Make just one strudel now and keep the remaining dough for use another day. Wrap securely. Either refrigerate for a day or two. Or, freeze for longer term storage. 

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