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APPLE STRUDEL (Hungarian), Hungarian

  • 5 cups sifted flour
  • 2 eggs
  • 1 tsp. salt
  • 2 ½ cups lukewarm water
  • 3 tbsp. vinegar (in water)
  • 2 ½ tbsp. shortening
  • Bread crumbs
  • 15 lbs apples (one apple per strudel, 40-44 apples)
  • 8 oz. walnuts
  • Sugar
  • Cinnamon
  • Powdered sugar
Preparation Instructions

Stir the dough with the wooden spoon until it leaves the side of the bowl. Knead on a floured board and actually pick up the dough and beat it hard on the board for 10 to 15 minutes. Divide the dough into 2 parts with a knife. Knead some more for a few minutes. Coat the top of the dough with some melted shortening to keep it from drying out and let it stand for 20 minutes.

Peel and grate the apples. Grind the nuts. Stretch the dough paper thin on the large cloth covered table and trim the edges. Let it stand until it dries. When the dough is dry, sprinkle with bread crumbs. Squeeze juice out of the apples and spread over dough, covering about ¼ of the dough. Sprinkle the apples with ground nuts, sugar, cinnamon and some melted shortening. Sprinkle some more shortening over the dough too. Roll up with the tablecloth, pushing the dough. Cut to fit your baking pan. Grease the top with melted shortening. Place it in the greased pan and bake it for 20 minutes at about 375° then for 20 minutes at 400° or until done. Sprinkle the top with powdered sugar and then serve. Serves 36-40.

Contributed by Mrs. Maria Maday, 1950

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