Recipes > Desserts > Strudels > Apple Strudel, No. 1

Apple Strudel, No. 1


  • 2 cups of flour
  • pinch of salt
  • 1 teaspoon of powdered sugar
  • 1 cup of lukewarm water
  • 6 apples
  • cinnamon
  • sugar
  • 1/2 cup of seedless raisins
  • 1/2 cup of currants
  • chicken-fat or oil


Sift flour, add salt and powdered sugar. Stir in slowly the lukewarm water, and work until dough does not stick to the hands. Flour board, and roll, as thin as possible. Do not tear. Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper.

Have ready the apples chopped fine, and mixed with cinnamon, sugar, seedless raisins, currants. Spread this over the dough with plenty of chicken-fat or oil all over the apples. Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself. Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Bake brown, basting often with fat or oil.


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The International Jewish Cook Book (1919).

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