It was possibly called apple strudel.
No yeast. Made two. Dough was rolled out long and strips cut on each side to be folded over. Apples sliced thin and mixed with cinnamon. Glazed after baked with icing.
I had this in the introductory binder from 1993 and lost it. Thanks!!!
3 c. sifted flour
1/4 c. vegetable oil
1/4 c. melted margarine
1 egg, beaten
3/4 c. warm water
1/4 tsp. white vinegar
Sift flour into deep bowl. Make a well in the flour.
Pour liquid shortening, beaten egg, water and dash of vinegar
into well and mix with wooden spoon until shiny. When com-
pletely mixed, take dough in your hands (you may have to add a
bit more flour so it doesn't stick) and knead for about 10
minutes or until dough is elastic and doesn't stick to your
fingers. Place dough flat on large platter; brush with oil and
cover with warmed Pyrex bowl or pie plate. Set aside to rest
for 1 1/2 hours.
3 lb. peeled and sliced
Jonathan or Golden
1 1/2 c. graham cracker crumbs
1 c. sugar
2 tsp. cinnamon
1 1/2 sticks melted margarine
Combine graham crumbs, sugar and cinnamon; set aside in
Spreading and Rolling Strudel: Lightly flour sheet and
drape over large oval table. Table should have one leaf in it
since this is a 3-strip strudel. Place dough in center and
roll with rolling pin until it is about 12 to 14-inches in
diameter. Brush rolled dough with melted margarine and let set
for a few minutes.
Now, start stretching. Pull dough from center to edges
of the table. Pull slowly and carefully, stretching it until
it's paper thin. Let dough set until it's no longer sticky in
the center. Arrange apples over 1/3 of the dough along the
short end. Sprinkle with about 2/3 of the crumb-sugar mixture.
Drizzle the melted margarine over the apples and then over the
remaining dough. Sprinkle the remaining crumbs and sugar over
the remaining 2/3 of dough.
Roll from the side where the apples are, winding it
tight and moving the apples around so that the ends have
apples, too. Spray a heavy cookie sheet with Mazola nonstick
and lift strudel into pan in an S shape. Brush top with
remaining melted margarine and bake in 400 degrees oven for 15 min-
utes. Lower oven to 350 degrees and continue baking for 45 minutes or
until golden brown.
BAVARIAN APPLE STRUDEL II
For the Pastry:
3 level c. sifted flour
2 level Tbsp. sugar
1/8 tsp. salt
3 Tbsp. ice water
1/8 lb. butter
For the Filling:
3 lb. juicy apples
1 c. sugar
1 c. raisins
1/2 level Tbsp. cinnamon
1 tsp. rum
1 egg yolk
2 tsp. sugar
1/2 c. slivered almonds
Measurements are important here. Sift the flour once,
then lift carefully into a measuring cup with a spoon. Heap
slightly; do not pack down or tap cup, and cut off with a knife
or spatula. Add the sugar and salt and mix together. Add the
eggs and mix together. Add the ice water a tablespoon at a
time and knead together. Knead the dough well 5 to 10 minutes.
The dough will be very stiff. Form into a ball and set aside,
covered, for 1/2 hour. Peel and core apples. Cut in very thin
slices, about 1/16-inch thick, lengthwise, not rings.
Take 1/2 the dough and roll out as thin as possible in a
rectangle on a lightly floured pastry board. Pick up the sheet
of dough. Make fists of both hands and drape the dough over
your hands and pull your hands to the outside. This stretches
the dough. Be careful not to tear. Continue this until the
sheet is very thin, always working from the middle toward the
edges, about 18-inches by 14-inches. This sounds harder than
it is. It's really quite easy. Lay the sheet of dough on a
well floured pastry cloth. Melt the butter and paint the sheet
of dough with 1/2 the butter.
Take 1/2 the apple slices, mix with 1/2 cup sugar, 1/2
cup raisins, 1/4 level tablespoon cinnamon and 1/2 teaspoon
rum. Spread immediately on the dough. Roll together tightly
to form a long roll. Tuck in the ends and press together to
Repeat the procedure to make the second Strudel.
Butter the oven tray (at least 18-inches long and
12-inches wide with raised sides) well and preheat the oven to
475 degrees, then turn heat down to 400 degrees and bake 20 minutes; then
turn heat down to 300 degrees and bake 15 minutes. This "stair-step-
ping" of temperatures is very important.
Remove from oven. Remove Strudels from pan and set on a
large serving tray. Pour the juice from the pan over the
Strudel and set aside to cool. Serve hot or cold. If decora-
tion desired, beat egg yolk and brush on top of Strudels.
Sprinkle with almonds and sugar. This should be done while