1 tablespoon cinnamon
4 to 6 tablespoons browned bread crumbs
1 tablespoon lemon rind
1 cup sugar
¾ cup rasins or currants
½ cup shredded blanched almonds
6 to 8 cups finely chopped apples
1½ cups all-purpose flour
¼ teaspoon salt
1 well-beaten egg
One-third cup tepid water (or milk)
2 teaspoons melted butter
Cinnamon
Confectioner's sugar (powdered sugar)
Instructions:
Mix the tablespoon of cinnamon with the browned bread crumbs and lemon rind. Grate it into the sugar, rasins, almonds, and apple. Set aside. This will be your filling. To make the dough, find a large table you can work around and put a cloth on it. Put some extra flour on the cloth, then sift a well of the 1½ cups flour onto the cloth, along with the salt. Pour the egg mixed with the water (or milk) and 2 teaspoons butter into the center of the well. Combine all these ingredients with your fingers into a ball. Now knead the ball of dough and form it back into a ball. Brush it with some more melted butter and cover it with a warm bowl and let it rest for 30 min. to an hour. After that, roll it out onto the borad as thin as possible, making sure not to make holes in it. Stretch the dough gently with your hands until it makes about a square yard (meter). Sprinkle the filling you made earlier inside, brush with melted butter, and sprinkle with cinnamon. Now roll the dough with the filling inside, not too tightly, brush with melted butter, sprinkle with water, and slide onto a cookie sheet. Preheat the oven to 400º and bake for 20 min. at 400º, then lower to 350º, brush the strudel with the remaning butter, and bake until golden brown (about 10 min.). Remove from oven and dust with confectioner's sugar. Cut into long diagonal slices and serve. "Mmmmmm . . . Real live strudel!"
