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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 8 |
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Ingredients: 9 Ounce(s) Sifted flour 3 Tablespoon(s) Oil 1 Dash(s) Salt 1/4 Pint(s) Lukewarm water 2 Eggs, beaten 4 1/2 Pound(s) Sour apples 1/2 Pint(s) Sour cream 2 Ounce(s) Chopped chestnuts 5 Ounce(s) Sugar 2 Ounce(s) Raisins 2 Ounce(s) Butter 1 Cup(s) Milk |
Directions: Sift flour into bowl & make well in center. Stir in remaining dough
ingredients & mix well. Cover with inverted bowl & allow to rest 30
minutes. Cover table with clean cloth, allowing it to hang down & sprinkle
top with 1/2 cup flour, most of it in center of cloth. Place dough in
center & roll into 10-inch circle, making sure dough is very thin. Wash,
quarter, core & pare apples. Cut in 1/8-inch slices. Combine with sugar,
nuts & raisins. Slowly add sour cream. Place filling on dough & drizzle
with melted butter. Fold edges of dough & roll up. Brush top & sides with
melted butter. Bake on greased baking dish at 350 for 45-50 minutes or
until golden brown. Baste & brush with butter during baking. Pour boiling
milk over strudel & bake until milk disappears.
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