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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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