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["Strudel Dough.", "Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).", "Let it rest for 1/2 hour covered with a warm saucepan.", "Roll out on a floured cloth and ""pull out"" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.", "Apple Strudel.", "Prepare Strudel Dough & have rolled out very thin on floured cloth.", "Soak your raisins in the rum.", "Preheat oven to 470*.", "Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.", "Brush the pulled-out strudel dough with the warm melted butter.", "Dab the sour cream out and spread in a smooth layer over butter.", "Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.", "Sprinkle with rum soaked raisins (discard excess rum).", "Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.", "Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.", "Slide the strudel into a well-buttered baking dish.", "Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.", "Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.", "Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold."]
