Apfelstrudel (German Apple Strudel)

By Lucia Lukas

This is a recipe Luci taught me on my first visit to meet Dieter's parents in 2011 (and then taught me even more details in April 2014). This traditional German dish is super yummy!

Dough
200g White flour
5-7 T Warm (to the touch) water
50g Sunflower oil or melted margarine

• Mix the dough ingredients with your hand until you can roll it into a ball that is pliable and sticky and a uniform color
• Oil the ball and place it in the pan that you warmed the water in (which is still warm) and let it sit for at least 30 min (can sit as long as you want)
• When the ball has been warmed, put a dish cloth on the counter and sprinkle with flour. Roll the dough out so that it is so thin that you can read a newspaper through it ;) Brush melted margarine on top to keep it elastic (especially on the parts that are broken
• Grate hard white bread (can make it hard by toasting it) over the rolled out dough to soak up the water from the apples (can use flour instead of bread)

Filling
4 Apples (really good ones), cut in large chunks or small slices
100g Sugar
1/4 C Raisins (optional)
1 T Cinnamon (optional)

• Mix all of the filling ingredients in a bowl
• Place the filling on the rolled out dough, avoiding the edges and not making it too tall
• Make it into a roll by lifting up the edge of the towel (nearest you) and letting gravity make it into a roll
• Put the roll on a baking sheet and brush with oil (this makes the outer crust crispy)
• Bake for 30-40 min