Apple Strudel / Studel cu mere

Directions

1. In a mixing bowl, combine the flour, sugar, and salt. Set aside.

2. In a saucepan, melt ¼ c butter. Set aside.

3. In a separate bowl beat the egg. Slowly drizzle the melted butter into the egg mixing as you go.

4. Add the egg mixture to the flour mixture. Then slowly add the water until the dough is workable, but not sticky.

5. Knead the dough for two minutes on a floured surface, and then divide it in two.

6. On a well floured surface, roll one section into a rectangular shape. Do the same to the other half of the dough (they should be roughly the same size).

7. Carefully move the rectangles onto a greased baking sheet (if you have one large enough – if not, you can move the strudels later).

8. Melt the final 2 Tbs of butter and brush the surface of each rectangle with it.

9. To prepare the filling, rinse, peel, and cut the apples into small pieces. Chop the nuts.

10.   Mix the apples, nuts, raisins, nutmeg, sugar, cinnamon, and flour in a large bowl.

11.   Preheat oven to medium or medium-high.

12.   To assemble the strudel, spread half of the filling over half of each rectangle of prepared dough (the long way).

13.   Roll the dough over the filling, like a log, and pinch the ends closed (if the dough won’t seal, use your finger or a brush to dab some water along the edge, this will help the dough stick).

14.   If you don’t have melted butter left over, melt the final 2 Tbs of butter, and use it to brush the tops of the two strudels. (If the strudels aren’t on the baking sheet, move them now.)

15.   Using a knife, cut slits diagonally across the dough.

16.   Bake for 30-35 minutes at medium-high temperature. Until golden and bubbly inside.

                      

Notes: This is a lovely dessert for the fall when apples are in season and at their juiciest. The nuts add a wonderful texture and appealing taste.  Sprinkle with powdered sugar for a nice presentation.