Apple-Strudel (Hungarian Pastry)

Dough:

  • 2 c. flour
  • 1 egg
  • pinch of salt
  • 1/4 c. warm water

Filling:

  • 1/4 c. cracker meal
  • 3 tbsp. melted butter
  • 1 tsp. grated lemon rind
  • 1/4 c. sugar
  • 1 tsp. cinnamon
  • 1/2 c. raisins or currants
  • 1/2 c. nuts, chopped
  • 4-5 c. sliced, peeled green apples

Combine flour, butter, egg, salt and water. Knead until elastic (10 minutes). Form into a ball, brush surface with melted butter, cover and let rise for 30 minutes.

Place large cloth or sheet on table. Sprinkle lightly with flour. Place dough in center. With floured rolling pin, flatten as thin as possible. Place back of hand under dough and stretch carefully, until paper thin. Dough should be about 30″ wide and 45″ long.

Trim off thick edges. Brush on melted butter and sprinkle on cracker meal evenly, leaving 1″ around the edges free. Spread on apples, sugar, cinnamon, raisins, nuts and lemon rind. With help of the cloth, roll dough from longside. Press edges together.

Slice roll on a greased baking sheet, curving into a horseshoe. Brush with melted butter and sprinkle lightly with water. Bake at 375 degrees for 45 minutes. Remove from pan immediately. Cool slightly and dust with confectioner’s sugar. Cut in wide diagonal slices.

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