Mennonite Apple Strudel
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons shortening
- 2 eggs, slightly beaten
- 1/2 cup warm water
- 5 cups sliced apples
- 1 cup brown sugar, firmly packed
- 1/2 cup seedless raisins
- 1/2 cup chopped nuts
- 5 tablespoons melted butter
- 1/2 teaspoon cinnamon
- Grated rind of 1 lemon
- Sift the flour and salt together.
- Cut in the shortening and add the eggs and water.
- Knead well, then throw or beat the dough against a board until it blisters.
- Stand the dough in a warm place under a cloth for 20 minutes.
- Cover the kitchen table with a small white cloth and flour it. Put the dough
on it and pull it out with your hands very carefully to the thickness of tissue paper.
- Spread with a mixture of the fruits, sugar, melted butter, cinnamon and lemon
rind. Fold in the outer edges of the dough and roll like a jellyroll - about 4 inches wide.
- Bake in a very hot oven (450 degrees F) for 10 minutes, reduce the oven temperature
to 400 degrees F and bake about 20 minutes longer.
- Let cool.
- Cut into slices about 2 inches wide. It should be flaky and moist.
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