The next afternoon, I gathered my filling ingredients.
I decided to use Red Delicious and Granny Smith apples. Grandma uses Red Delicious.
I cored them and peeled just some of the peeling before chopping them in my food processor. I added some lemon juice.
I rolled out the dough on the cotton cloth Grandma gave me, brushed on melted butter and sprinkled on 1/3 of the filling ingredients.
Then, using the cloth to lift the dough, I began rolling it up.
I lifted the end over onto the roll and sealed the edges.
I brushed more melted butter onto the strudel and some onto the foil. At this point I could have wrapped it in foil and put it into the freezer to be baked another time. However, I wanted to eat one, so I baked this one. It makes clean-up easier to bake it on the foil. Sometimes the filling can bubble out.
By the time I got the photo, several pieces were already eaten. Repeat 2 more times for a total of 3 studels.
THEN wash lots of dishes.
The chickens and rabbit got the apples cores and peels.
1 ½ sticks oleo, softened
2 egg yolks
1 cup warm milk
3 cups flour
1/8 tsp. Salt
Mix well and chill at least 3 hours or overnight.
Roll out dough onto cotton cloth until very thin. For 3 strudels divide equally and layer
2 sticks butter, melted (brush onto dough)
9 or 10 apples, cored, peeled and chopped (sprinkle with lemon juice to prevent browning)
1 package saltine crackers crushed
3 cups chopped pecans
2 cups sugar
Tightly roll strudel, using towel to push the dough. Seal edges and brush with butter. If freezing place onto well-buttered foil and seal tightly. Thaw to bake. Bake at 350 degrees for 40-50 minutes until well-browned.