KELLY’S AUSTRIAN APPLE FARM STRUDL   2014

7 cups flour

3 cups warm water                                                                                          

1 egg

2 T. oil                                                                                                      

2 T. vinegar

2t. salt

8# apples, one layer on dough  (Gala are good, Granny Smith not as good)

4 cups crushed corn flakes, measured after crushing

2 cups sugar, divided

 4 cups melted butter, divided

2t. cinnamon

-Mix dough ingredients (first 6) and let rest in a bowl covered with a plate, on top of stove preheating to 375, while preparing apples, about ½ hour.

-Peel and slice apples, rinse. Before adding to strudl pat dry on towel.

-Cover table with sheet, our’s is 4 feet round. Rub flour into sheet(make a colored sheet white)

-Roll dough very thin, trying to not tear it. Patch any holes.(try for thin enough to read through)

-Spread with melted butter, about ½ cup, then sugar, apples, cin., crumbs, sugar(again).                                                

-Rolling takes 2-3 people.  Slightly lift one narrow end of the sheet and, using a knife or spatula, loosen and roll dough (like for cinnamon rolls).  Flour while scraping.  (If dough gets holes it’s ok but try not to) After rolling pinch seam closed.

-Butter large cookie sheet, 13x17. Have one person gently lift a part of the strudl while another slides the pan under, turn the pan and circling the strudl, ending in the middle of the pan.

-Rub with melted butter. Bake 375 about 50-60 minutes basting with butter several times. If quite thick, and starts to get too brown before inside is done, cover with foil.

-Strudl is done when apples are soft (stick with tooth pick or knife).

-Sprinkle with powdered sugar and serve (but it is better the next day).

-Will keep several days unrefrigerated, just cover with a clean dish towel (not plastic wrap).