Heidi's Bavarian Apple Strudel

by Heidi Lindberg

My mother always made Apple Strudel as a main meal. Our family just loved it. When she moved into a Seniors Lodge I missed having Strudel so I decided to make my own.

My sister lives in Burghausen, Bavaria and she gave me her recipe for the dough. I had to adjust the flour as she said our flour was stronger than the German flour. She used 500 grams of flour..

2 3/4 cups all purpose flour
2 large eggs
1 tsp salt
1 cup water
2 tbsp vegetable oil

Combine all ingredients and thoroughly knead for about 10 minutes.
Place into a bowl and cover so that it doesn't dry out. This dough must rest for at least an hour.
My sister would make the dough the night before to let it rest for the night.
Cut the dough into four equal pieces.
Roll the dough out as thin and big as possible. The dough will be a bit sticky and very elastic.
Spread with sour cream (not too thick), then sprinkle with granulated sugar.
Peel and core 5 or 6 apples for each quarter dough. I use Macintosh or Sparten Apple. Sprinkle with cinnamon and add raisins if so desired.
Arrange the Apple mixture over the rolled out dough. Carefully roll the dough like you would for cinnamon buns. Place into 9x13 inch baking pan. There will be room for 3 rolls.
Warm up some milk and pour over the Strudel just to cover. Sprinkle with a bit of sugar.
Bake in preheated oven 350 degrees until golden brown and the milk has evaporated.
Serve hot plain or with whipping cream .

I sometimes bake a small one just for me. If I had company coming I would bake all together in a bigger pan. My mom would take two casserole dishes and bake one and freeze the other (with no milk). She would add the milk when she baked it (not thawed).

====

Note from Oma Gerhild:

You may want to start with just a bit less flour and add the rest (or more) if necessary. The amount of flour is dependent on the moisture content, which varies with the season and the brand. As Heidi says you are aiming for a dough that is "bit sticky and very elastic".