Ingredients Jump to Instructions ↓

  1. --LORELI AGUDA WSKD49A-- 2 1/2 c All purpose flour, sifted

  2. 1 ts Double acting baking powder

  3. 1/2 ts Salt

  4. 1 Egg, beaten

  5. Butter or margarine 12 Zwieback, finely rolled,

  6. 3/4 cup crumbs

  7. 1/2 c Chopped walnuts or pecans

  8. 4 c Cooking apples

  9. 8 oz Pitted dates, finely snipped

  10. 1/2 c Sugar

  11. 1/4 c Lemon juice

  12. 1 ts Cinnamon

  13. 3 ingredients into bowl. Add egg and 1/4 cup butter, melted. Then add

  14. 1/2 cup ice water. Stir until blended, then knead to smooth ball on lightly floured board. Cover with towel and let rest at least

  15. 1/2 hour. Saute crumbs in

  16. 2 TB butter until lightly toasted, add nuts and set aside. Peel and core apples, cut in wedges, then in thin crosswise slices. Mix with next

  17. 4 ingredients. On lightly floured board, roll dough to a

  18. 24x16 inch rectangle. Brush with

  19. 2 TB butter, melted. Sprinkle with crumb mixture to within

  20. 1 inch of edges. Spread evenly with apple mixture. Then roll from long side as for jelly roll and seal ends. Shape in horseshoe and put seam down, on greased baking sheet. Melt

  21. 1/4 c butter and brush some on strudel. Bake in hot oven

  22. 400 about 40 minutes. Brush occasionally with remaining butter. Serve warm in slices.


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