| DOUGH: | |
| 2 1/2 to 3 c | all purpose flour( you may need more or less flour, till stiff but not sticky) |
| 6 large | eggs |
| 1/2 tsp | salt |
| CREAM MIXTURE: | |
| 3/4 c | whole milk |
| 1 c | dairy sour cream |
| TOPPING: | |
| 3 lb | about granny smith apples, cored and sliced thin, divided ( about7 to 9 apples) |
| 1 c | raisins, divided |
| 1 c | sugar, divided |
| 1/4 c | ground cinnamon, more or less to taste |
| 3 Tbsp | butter, melted, divided |
1 Dough:
Mix flour,salt and eggs to soft consistency. Knead dough about 15 minutes( I used dough hook and mixer).Divide dough into 3 equal parts. Let set for about 1 hour covered. 2 Peel apples. Butter 3- 9x13-inch cake pans any 3 pan as long as they have sides will do.( these strudel can be frozen unbaked or baked for 3 months). 3 Mix the sour cream and milk together in a medium bowl until gravy thin.
Lay out a clean dish towel( or wax paper is what I use).Roll or stretch out 1 piece of the dough very, very thin as possible. 4 Combine remaining apple ingredients, except butter and mix well.
Using a pastry brush spread 1/3 of the cream mixture on the dough.
Using 1/3 of the apple mixture spread on one side of the dough the long side. Drizzle on some melted butter.
Roll up like a jelly roll. Tuck in ends. Place in one of the prepared pans. Brush top with cream mixture,so top does not get crusty. Cut a few slits over top. Set aside.
Repeat directions with the remaining doughs.
Bake in 400^ oven for 10 minutes then reduce heat to 350^ and bake for about 45 minutes more.Just a Pinch Recipe
