Ingredients
For dough
Flour, 9 ounces
Warm milk
Butter the size of a nut
1 egg
For strudel stuffing
Apples, 1 pound, 2 ounces
Butter, 3 1/2 ounces
Seedless raisins, 3 ounces
Powdered sugar, 3 ounces
Lemon rind
Cinnamon
For brushing top of dough
Butter
Equipment needed
Baking pan smeared with butter
Directions
Mix the flour with warm milk butter the size of a nut, an egg, salt; make a firm dough and let it rest for half an hour in a luke-warm place.
Prepare the apples, remove the cores, and cut them into thin slices.
Roll the dough into foil, cover the dough with the apples, add the raisins, lemon rind, cinnamon, sugar, and finally the butter, melted.
Fold the dough up on both sides to form a stuffed roll; place this in a baking-pan, smeared with butter, and let the strudel follow the outlines of the pan.
Smear the upper part of the dough with butter and put it in the oven.
Notes
This recipe (#323) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo of store-bought Italian apple strudel: Mary Melfi. |
