In her book That Hungarian's in my Kitchen, Linda Radke shares her Hungarian Jewish Gramma's recipe for parve Apple Strudel. No one makes strudel like Hungarians!
4 cups flour
2 egg yolks
warm water as needed
1 tablespoon Crisco (white vegetable shortening)
8 pounds apples, peeled and sliced
1. Mix flour, salt, egg yolks, and warm water as needed for the dough. Mix with hands for 20 minutes. Put on a floured cloth and mold to a round flat loaf. Spread shortening over the dough. Let stand for 20 minutes. Then roll out to desired thickness (it should be very thin) and dry for a few minutes. 2. Mix the apples, cinnamon, lemon juice and sugar just before use. Spread this filling on the sheet of dough, but not to the edges. Roll carefully. 3. Grease (with Crisco) and flour pan. Cut strudel to fit pan and place inside. 4. Bake in a preheated 375 degree Fahrenheit oven for about 40 minutes.
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