Solo Strudel-making!

 I decided to try making some strudel solo while my lesson was still fresh in my mind. Never mind that I also wanted some to eat! I gathered the ingredients and made my dough the day before, keeping it refrigerated until I was ready to roll out, fill and roll up!

 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.

 YUMMY!

 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.

Grandma's Strudel

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

cinnamon

 raisins

 coconut

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.