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| 9 x ca. 30 g | sifted flour |
| 3 Esslöffel | oil |
| 1 Prise | salt |
| 1/4 x ca. 1/2 Liter | water Lukewarm |
| 2 | eggs beaten |
| 4 1/2 x ca. 450 g | Sour apples |
| 1/2 x ca. 1/2 Liter | sour cream |
| 2 x ca. 30 g | chestnuts chopped |
| 3 | (up to) |
| 5 x ca. 30 g | sugar |
| 2 x ca. 30 g | raisins |
| 2 x ca. 30 g | butter |
| 1 Tasse | milk |
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Sift flour into bowl & make well in center. Stir in remaining dough ingredients & mix well. Cover with inverted bowl & allow to rest 30 minutes. Cover table with clean cloth, allowing it to hang down & sprinkle top with 1/2 cup flour, most of it in center of cloth. Place dough in center & roll into 10-inch circle, making sure dough is very thin. Wash, quarter, core & pare apples. Cut in 1/8-inch slices. Combine with sugar, nuts & raisins. Slowly add sour cream. Place filling on dough & drizzle with melted butter. Fold edges of dough & roll up. Brush top & sides with melted butter. Bake on greased baking dish at 350 for 45-50 minutes or until golden brown. Baste & brush with butter during baking. Pour boiling milk over strudel & bake until milk disappears.
Frau Eckhardt (Helga) Sander
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,
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