Let butter sufficiently soften and then prepare apples and set aside. Mix dough ingredients and knead extensively - then take the dough and slam & beat it on the counter (or uncovered table) until it is elastic (I usually beat the hell out of it a good while). Place the dough in a bowl and brush the top with butter. Cover with a towel and let rest while you gather the filling ingredients and prepare the table.
Place the tablecloth on the table and sprinkle with flour - all over the cloth. Have the apples, sugar, cinnamon and melted butter handy. Divide the dough in half and recover the half you are not working with. With the top of your hands/knuckles begin pulling the dough from the center outwards in a circle. Once the dough is thin and the circle too large to continue working with your knuckles, place on the table cloth and begin pulling the dough working in a circular manner around the table. To pull the dough you use your index finger and thumb on both hands to grasp and pull the dough from where it is thin outward taking some of the thicker dough each time also. So the dough should get thin and bigger as you work around it. Try not to tear the dough or get holes in it - if you do you will need to patch them with very small bits of dough.
Once the dough is all stretched out on the tablecloth brush it with melted butter and sprinkle the apple slices on top followed by sugar, cinnamon and topped with a light drizzle of melted butter. Then from one end of the table roll the cloth up close to the edge of the dough and lift/flip the dough onto itself and continue until it is all rolled up (like a jelly roll).
Place on baking sheet either straight or in a horseshoe shape and bake at 350F for 20 minutes. If dough is right the strudel with be light and flaky on the outside (not as crisp as phyllo dough).
Yileds 2 strudel.
You will need a table you can walk all the way around with plenty of room to move your arms and a clean linen (cotton) tablecloth. It is VERY important to literally beat the hell out of the dough to make it elastic and it is very time consuming and hard to properly pull the dough paper thin. Get plenty of rest before you start this project. Also - do not think rolling the dough out with a rolling pin will be sufficient - it is not. You cannot roll it thin enough to make authentic strudel.
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|Serving Size: 1 (603g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 473 (30%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 32.1g||160 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 134.5mg||41 %|
|Sodium 1066.1mg||37 %|
|Potassium 483.5mg||13 %|
|Total Carbohydrate 243.9g||72 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 236.7g|
|Protein 31.7g||45 %|
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Calories per serving: 1582
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