Directions

1. 1. Sieve flour onto a board.
2. 2. Beat egg well. Mix egg, water and melted butter.
3. 3. Make a well in flour. Pour in egg and butter mixture and add salt.
4. 4. Stir gently so that flour falls down from sides into well. (It will be sticky at first).
5. 5. Knead with floured hands. Rub sticky dough off hands and flour again.
6. 6. Knead until dough becomes smooth and elastic.
7. 7. Toss once or twice.
8. 8. Stretch once and knead again.
9. 9. Leave it covered in a warm place for about 1 hour.
10. 10. Cover table with a linen cloth. Dust with flow, put dough in the middle and stretch by hand.
11. 11. Place filling while dough is still on cloth. Do not fill right to the edge.
12. 12. Roll by lifting cloth. Pinch edges together and seal contents.
13. 13. N. B. Strudel dough is rather like a noodle dough and should not be rolled out on a board in the usual way. It should be stretched by hand on a clean floured linen cloth. Strudel always has a filling such as apples, cheese, chocolate, cherries, etc. The filling must be ready before the dough is stretched. The stretched dough should always be paper thin when ready. As you pull and one part gets thin enough leave it and work on another section. The dough should be of an even thickness when stretched out.
14. 14. FILLING
15. 15. Core and peel apples. Slice very thin.
16. 16. Mix with all the other ingredients and spread thickly over stretched strudel dough (keep aside a little melted butter). Do not fill right to edges.
17. 17. Pour some melted butter on top.
18. 18. With the help of linen cloth roll strudel.
19. 19. Pinch ends together. Brush edge with a wet brush and seal well.
20. 20. Place sealed side down on a baking sheet.
21. 21. Brush top with the melted butter.
22. 22. Bake for 45 minutes in a moderate oven; when cold dust with icing sugar.