| Ingredients: 9 Ounce(s) Sifted flour 3 Tablespoon(s) Oil 1 Dash(s) Salt 1/4 Pint(s) Lukewarm water 2 Eggs, beaten 4 1/2 Pound(s) Sour apples 1/2 Pint(s) Sour cream 2 Ounce(s) Chopped chestnuts 3 up to 5 Ounce(s) Sugar 2 Ounce(s) Raisins 2 Ounce(s) Butter 1 Cup(s) Milk |
Directions:
Sift flour into bowl & make well in center. Stir in remaining dough ingredients & mix well. Cover with inverted bowl & allow to rest 30 minutes. Cover table with clean cloth, allowing it to hang down & sprinkle top with 1/2 cup flour, most of it in center of cloth. Place dough in center & roll into 10-inch circle, making sure dough is very thin. Wash, quarter, core & pare apples. Cut in 1/8-inch slices. Combine with sugar, nuts & raisins. Slowly add sour cream. Place filling on dough & drizzle with melted butter. Fold edges of dough & roll up. Brush top & sides with melted butter. Bake on greased baking dish at 350 for 45-50 minutes or until golden brown. Baste & brush with butter during baking. Pour boiling milk over strudel & bake until milk disappears. FRAU ECKHARDT (HELGA) SANDER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 411 Calories From Fat: 170 Total Fat: 19.3g Cholesterol: 79.1mg Sodium: 911.8mg Potassium: 316.8mg Carbohydrates: 51g Fiber: 1.3g Sugar: 24.6g Protein: 9.3g |