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1
TO MAKE THE STRUDEL DOUGH, measure the flour into a large bowl and make a well in the center of it.
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2
In a small bowl, beat the egg, salt, oil, and water until blended.
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3
Pour the liquids into the well in the flour and mix until a soft dough forms.
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4
Pick up the dough with one hand (coat your hand lightly with oil to prevent sticking) and slap the dough into the bowl or onto a lightly oiled surface about 100 times.
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5
(Or place the dough into an electric mixer with dough hook and beat at high speed for 10 minutes.)
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6
The dough will be sticky at first, but then will become elastic and will leave the board and hands clean.
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7
Divide the dough into 2 lightly oiled bowls and let rest, covered, for 10 minutes.
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8
Cover a table with a smooth, plastic tablecloth and rub very lightly with an oil-soaked cloth.
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9
Dust one of the parts of dough lightly with flour and invert the bowl onto the plastic tablecloth-covered surface.
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10
Dust the top with flour.
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11
Pat the dough down as flat as possible, then with a lightly floured rolling pin, roll out to make a circle about 10 inches across.
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12
Working from the underside of the dough with palms up, gently and slowly stretch the dough until measure 30 inches each way and is paper thin.
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13
Brush the dough with 2 tablespoons of the melted butter.
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14
Using the plastic tablecloth really makes it so much easier.
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15
MAKE THE FILLING.
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16
In a small bowl, mix the crumbs, 1/4 cup of the sugar, and 1/2 teaspoon of the cinnamon.
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17
Sprinkle the dough evenly with 2 tablespoons of this mixture.
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18
In a large bowl, mix the apples with the lemon juice, the remaining sugar, and cinnamon.
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19
Sprinkle the dough with half the apple mixture and half the raisins and the chopped walnuts, leaving about one-quarter of one end of the dough uncovered, and 6 inches from 2 OPPOSITE ENDS uncovered.
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20
Lift the 2 OPPOSITE SIDES of unfilled edges up over the filling.
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21
Brush the fold edges with 1 tablespoon more of the melted butter.
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22
Starting from the FILLED EDGE of the dough, lift the plastic cloth so that the strudel will roll up, rolling toward the UNFILLED EDGE of the dough, forming a roll.
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23
Place the roll on a buttered baking sheet with the seam side down.
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24
Brush the roll with 1 tablespoon more melted butter.
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25
REPEAT the stretching, filling and rolling procedure with the SECOND HALF of the dough and the remaining filling ingredients.
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26
Preheat the oven to 400 F.
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27
Bake for 35 to 45 minutes or until golden brown.
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28
Dust with confectioners' sugar.
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29
Cut in slices to serve.
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30
The Great Holiday Baking Book Beatrice Ojakangas.
